Squash, Chickpea & Red Lentil Stew

Name: Squash, Chickpea & Red Lentil Stew
Ingredients: 3/4 cup dried chickpeas; 2 1/2 pounds kabocha squash, (see Note) 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; 1 cup red lentils; 4 cups vegetable broth; 2 tablespoons tomato paste; 1 tablespoon minced peeled fresh ginger; 1 1/2 teaspoons ground cumin; 1 teaspoon salt; 1/4 teaspoon saffron, (see Note); 1/4 teaspoon freshly ground pepper; 1/4 cup lime juice; 1/2 cup chopped roasted unsalted peanuts; 1/4 cup packed fresh cilantro leaves, chopped

Squash, Chickpea & Red Lentil Stew was pinched from <a href="http://www.eatingwell.com/recipes/squash_chickpea_red_lentil_stew.html" target="_blank">www.eatingwell.com.</a>

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

INGREDIENTS

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3/4 cup dried chickpeas

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2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes

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

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1 large onion, chopped

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1 cup red lentils

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4 cups vegetable broth

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2 tablespoons tomato paste

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1 tablespoon minced peeled fresh ginger

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1 1/2 teaspoons ground cumin

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1 teaspoon salt

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1/4 teaspoon saffron, (see Note)

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1/4 teaspoon freshly ground pepper

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1/4 cup lime juice

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1/2 cup chopped roasted unsalted peanuts

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1/4 cup packed fresh cilantro leaves, chopped

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