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

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 8 hours (including the 1-hour quick-soak for chickpeas)

EASE OF PREPARATION: Easy

3/4 cup dried chickpeas
2 1/2 pounds kabocha (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 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon 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 heat and let stand for 1 hour.) Drain when ready to use.
2. Combine the soaked chickpeas, squash, carrots, onion, 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 1/2 hours.
4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

NUTRITION INFORMATION: Per serving: 294 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 48 g carbohydrate; 14 g protein; 11 g fiber; 578 mg sodium.

Nutrition bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat

TIP: Notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds.

Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

This is delicious as a meal or as a side dish. Lamb would be great with this. You can make a sweet dish or use it as a spicey dish. I can see using Indian Seasonings in this recipe.

Anonymous, Tarzana, ca

This is delicious! Instead of the roasted peanuts, I roasted the seeds from the butternut squash and used those -- highly recommended.

Anonymous, Williston, VT

I was really surprised at how good this was. The flavors are subtle and soul satisfying. Love the fresh cilantro/lime.

Lori, Shrewsbury, MA