Regrettably not in metric for you, and also, I'm not sure if our spices and herbs are named quite the same, but, hrm, I'm sure between all us we can figure stuff out. XD
3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes OR butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth OR chicken broth (for more flavor)
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron (or tumeric)
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt (to taste)
1/4 cup lime juice
1/4 cup packed fresh cilantro leaves, chopped
1 lime, cut into 8 wedgesDirections:
1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type.
2. Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
3. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
4. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
5. Stir in lime juice. Season with salt to taste.
6. Serve over brown rice sprinkled cilantro.
7. Place additional lime wedges on the side for diners to add as they wish.