Red Lentil Stew

• 3/4 cup dried chickpeas
• 21/2 pounds butternut squash or pumpkin, peeled, seeded and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1/2 inch pieces
• 1 large onion, chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoon minced peeled fresh ginger
• 4 Cloves garlic, minced
• 11/2 Teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon saffron (if you don\'t have any try 1 teaspoon paprika, it is a different flavor, but will make it red)
• 1/4 teaspoon hot sauce (optional)
• 1/4 cup lime juice
• 1/2 cup chopped unsalted peanuts
• 1/4 Cup cilantro, chopped

Preparation

1 In a large bowl, soak chickpeas in enough water to cover them by 2 inches and let sit overnight. Drain when ready.
2 In a crockpot/slow-cooker combine chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cumin, salt, saffron and hot sauce.
3 Put on the lid and set to low, cook for 8-24 hours. When ready to serve, pour into a serving bowl and stir in the lime juice, sprinkle with peanuts and cilantro. Serve with rice.

Special instructions