Squash, Chickpea & Red Lentil Stew

-3/4 cup dried chickpeas
-2 ½ pounds kabocha squash or butternut squash, peeled, seeded, and cut into ½ inch pieces
-2 large carrots, peeled and cut into ½ inch pieces
-1 large onion, chopped
-1 cup red lentils
-4 cups vegetable broth
-2 Tbsp tomato paste
-1 Tbsp minced, peeled fresh ginger
-1 ½ tsp ground cumin
-1 tsp salt
-1/4 tsp saffron
-1/4 tsp freshly ground pepper
-1/4 cup lime juice
-1/2 cup chopped, roasted unsalted peanuts
-1/4 cup packed fresh cilantro leaves, chopped

Soak chickpeas in enough cold water to cover them by2 inches for 6 hours 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.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6 quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 ½ hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Per serving: 294 calories, 7 g fat (Saturated 1 g), 0 mg cholesterol, 48 g carbohydrate, 14 g protein, 11 g fiber, 578 mg sodium
Prep: 8 hours
Yield: 8 servings

Source: Dean Health Holiday Holdout

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