Butternut Squash, Chickpea, and Lentil Stew
YaQutullah Ibraheem Muhammad, MS, RDN, LD
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.
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.
Cover and cook on low until the chickpeas and lentils are tender to soft, about 5 to 6 hours.
Stir in lime juice and season with salt to taste.
Serve over brown rice or bulgur sprinkled with cashews and cilantro.
Place lime wedges on the side as garnish.