Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker)

• 34 cup dried garbanzo beans
• 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 large carrots, roughly chopped
• 1 large onion, chopped
• 1 cup red lentil
• 4 cups chicken or 4 cups vegetable stock
• 2 tablespoons tomato paste
• 2 tablespoons ginger, minced
• 1 12 tablespoons cumin
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 lime, juiced
• 12 bunch cilantro, chopped

1. Cover chickpeas in cold water by at least 2 inches.
2. Soak overnight and then drain.
3. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
4. Cook on low until tender - I left mine on for the full 10+ hours since I had a long day.
5. If you are serving it all stir in lime juice (otherwise add when you serve).
6. Serve sprinkled with cilantro.

garbanzo beans, butternut squash, carrots, onion, red lentil, chicken, tomato paste, ginger, cumin, salt, pepper, lime, cilantro

Taken from www.food.com/recipe/squash-chickpea-red-lentil-stew-healthy-slow-cooker-399933 (may not work)