1 In a large bowl, soak chickpeas in enough water to cover them by 2 inches and let sit overnight. Drain when ready.2 In a crockpot/slow-cooker combine chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, garlic, cumin, salt, saffron and hot sauce.3 Put on the lid and set to low, cook for 8-24 hours. When ready to serve, pour into a serving bowl and stir in the lime juice, sprinkle with peanuts and cilantro. Serve with rice.

This is a wonderful alternative to cholent, hot and steamy and filled with vegetables. You can add chicken if desired.