Servings: 8–10

Ingredients

  • ¾ cup dried chickpeas
  • 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 4 medium carrots, peeled and largely chopped
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups Saffron Road™ All Natural Classic Culinary Vegetable Broth
  • 3 tablespoons tomato paste
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • ½ teaspoon cinnamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon saffron
  • salt to taste
  • ½ teaspoon fresh ground pepper
  • ¼ cup lime juice
  • ½ cup chopped roasted, unsalted cashews
  • ½ cup packed fresh cilantro leaves, chopped
  • 1 lime, cut into 8 wedges

Step 1

Soak chickpeas in enough cold water to cover them by two inches for 6 hours or overnight. Or you can use one 15-ounce can of chickpeas, drained.

Step 2

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cinnamon, cumin, saffron, salt, and pepper in a 6-quart slow cooker.

Step 3

Cover and cook on low until the chickpeas and lentils are tender to soft, about 5 to 6 hours.

Step 4

Stir in lime juice and season with salt to taste.

Step 5

Serve over brown rice or bulgur sprinkled with cashews and cilantro.

Step 6

Place lime wedges on the side as garnish.