Squash Chickpea Red Lentil Stew

Ingredients

• ¾ cup dried chickpeas
• 2 1/2 pounds kabocha squash, (see Note) 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 tablespoons tomato paste
• 1 tablespoon minced peeled fresh ginger
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon saffron, (see Note)
• ¼ teaspoon freshly ground pepper
• ¼ cup lime juice
• ½ cup chopped roasted unsalted peanuts
• ¼ cup packed fresh cilantro leaves, chopped

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