North African Chickpea Stew
Florida Coastal Cooking
Slightly altered from Eating Well Squash, Chickpea and Red Lentil Stew
3/4 cup dried chickpeas
3 lbs calabaza squash, butternut or acorn squash, peeled, seeded and cut into 1-inch cubes
3 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron,
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup roasted unsalted peanuts, chopped
1/4 cup packed fresh cilantro leaves, chopped
3 Tbsp PB2 (a powdered peanut butter product), Optional
2 cups water (optional to thin consistency)
1. Place chickpeas in medium bowl, cover with water and soak overnight.
2.Combine the soaked chickpeas through pepper in a 6-quart slow cooker. Cook on low 5 to 6 hours.
3.Stir in lime juice, peanuts and chopped cilantro.