North African Chickpea Stew

North African Chickpea Stew
Florida Coastal Cooking

Slightly altered from Eating Well Squash, Chickpea and Red Lentil Stew

Serves 10 



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.