1. 3/4 cup dried chickpeas
2. 2 1/4 pounds kabocha or butternut squash, peeled, seeded and cut into 1-inch cubes
3. 2 large carrots, peeled and cut into 1/2-inch pieces
4. 1 large onion, chopped
5. 1 cup red lentils
6. 4 cups vegetable broth
7. 2 tablespoons tomato paste
8. 1 tablespoon minced peeled fresh ginger
9. 1 1/2 teaspoons ground cumin
10. 1 teaspoon salt
11. 1/4 teaspoon saffron
12. 1/4 teaspoon freshly ground pepper
13. 1/4 cup lime juice
14. 1/2 cup chopped roasted unsalted peanuts
15. 1/4 cup packed fresh cilantro leaves, chopped
1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Yield: 8 servings
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
