Choose your method: No Heat: Pour the dried garbanzo beans into the medium bowl and add water until it is 2 inches (5 cm) above the beans. Allow the beans to soak for 12 hours. Drain and rinse well. Heat: Boil beans in a heavy pot for three minutes. Remove from heat and set aside for 2 hours, covered. Drain the water and rinse well. Pressure: Put the beans in pot with water and bring to pressure and cook for 5 minutes. Remove the pot from heat and allow the pressure to drop naturally. Drain the water and rinse well. (Note: Follow the manufacturer's directions for pressure cookers.)
Add the beans, squash, carrots, onion, lentils, vegetable broth, tomato paste, ginger, cumin, saffron, ground pepper, and salt to the slow cooker pot. Cover and cook on low for 8 to 10 hours or high for 6 to 8 hours. If your pot has an automatic high/low setting, use that and cook for 8 hours.
Stir in the lime juice then serve in bowls, topping each with chopped peanuts and cilantro leaves.
5 to 6 quart slow cooker
medium bowl or pot with lid or pressure cooker
Other Spices to Use
Moroccan: Cumin, chili powder, ground cinnamon, garlic, ground cloves
Indian: Curry powder or garam masala
Mexican: Cumin, chipotle powder or chili powder
Recipe NotesTotal Time does not include overnight soaking for the beans.
You can find this recipe at https://andreasrecipes.com.