Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

8 servings | Active Time: 30 minutes | Total Time: 8 hours (including the 1-hour quick-soak for chickpeas)

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Ingredients

3/4 cup dried chickpeas

2and 1/2 lbs kabacha squash or butternut squash, peeled, seeded and cut into 1 inch cubes

2 large carrots, peeled and cut into 1/2 inch pieces

1 large onion, chopped

i cup red lentils

4 cups vegetable broth

2 tbsp tomato paste

1 tbsp minced peeled fresh ginger

1 1/2 tbsp ground cumin

1 tsp salt

1/4 tsp ground 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

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Preparation

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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, cover them with enough water to cover them by 2 inches, bring to a boil over high heat. Remove from heat and let stand for 1 hour. Drain when ready to use.

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2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6 quart slow cooker.

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3. Put the lid on and cook until the chickpeas are tender and the lentils have begun to break down- 5 1/2 to 6 hours.

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4. Stir in lime juice. Serve sprinkled with chopped peanuts and cilantro.