- 1 c dried chickpeas
- 2 qt boiling water
- 2 tbsp olive oil, divided
- 1 1/2 c onion, chopped
- 5 garlic cloves, minced
- 1 tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp ground red pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 2 1/2 c chicken broth
- 1/2 c water
- 2/3 c pimiento-stuffed olives, sliced
- 1/2 c golden raisins
- 28-oz can whole tomatoes, undrained and crushed
- 4 c butternut squash, peeled & chopped
- 1 c frozen green peas, thawed
- 6 c hot cooked couscous
- 8 lime wedges
- 1/4 cup chopped fresh cilantro
Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.
