From Eating Well magazine:

Squash, Chickpea & Red Lentil Stew

Active Time: 30 minutes
Total Time: 8 hours (including the 1 hour quick-soak for chickpeas)
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

3/4 cup dried chickpeas (or canned chickpeas, drained and rinsed)
2.5 pounds kabocha* or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tbs. tomato paste
1 tbs. minced peeled fresh ginger
1.5 tsp. cumin
1 tsp. salt
1/4 tsp. saffron (optional)
1/4 tsp. freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from the heat and let stand for 1 hour). Drain when ready to use.

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

3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6.5 hours.

4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

* Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. The average kabocha weighs two to three pounds.