This recipe is inspired by an Eating Well recipe, which you can find here.
First, soak 3/4 cup dried chickpeas in water, leaving about 2 inches of water on top of the chickpeas so that they have room to expand. Leave for at least 6 hours.
Chop 1 medium butternut squash, peeled (I recommend buying it already peeled, it’s a pain in the butt to peel on your own!), 2 large carrots and one white onion. Place in a slow cooker with 4 cups of vegetable broth, 2 tbsp. tomato paste, lots of ginger (fresh is best, otherwise dried is fine), cumin, garlic powder, a pinch of saffron, lime juice, a bit of cayenne pepper, salt and pepper. Add one cup of red lentils and the drained, soaked chickpeas.
All ready to go:
Cook in slow cooker on low heat for 6 hours. Mix well to mash up squash and carrots.
Serve on its own or over brown rice, bulgur or whole wheat couscous. Top with fresh chopped cilantro and crushed peanuts, if desired.