Butternut Squash, Chickpea and Lentil Stew

This savory stew is a great side or main dish paired with salad and fruit.

Servings: 8–10

INGREDIENTS:

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3/4 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

1/2 teaspoon cinnamon

1 teaspoon ground cumin

1/4 teaspoon saffron

1/2 teaspoon fresh ground pepper

1/4 cup lime juice

1/2 cup chopped roasted, unsalted cashews

1/2 cup packed fresh cilantro leaves, chopped

1 lime, cut into 8 wedges

salt to taste

DIRECTIONS:

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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.

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.

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

4. Stir in lime juice and season with salt to taste.

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

6. Place lime wedges on the side as garnish.