Cover chickpeas in cold water by at least 2 inches. Soak overnight and then drain.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
Cook on low until tender - I left mine on for the full 10+ hours since I had a long day.
If you are serving it all stir in lime juice (otherwise add when you serve). Serve sprinkled with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.13 Kcal (1839 kJ)
Calories from fat	174.38 Kcal
		% Daily Value*
Total Fat	19.38g	30%
Cholesterol	106.47mg	35%
Sodium	398mg	17%
Potassium	840.61mg	18%
Total Carbs	33.92g	11%
Sugars	5.24g	21%
Dietary Fiber	12.48g	50%
Protein	32.13g	64%
Vitamin C	14.8mg	25%
Vitamin A	0.4mg	12%
Iron	5.4mg	30%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	189.88 Kcal (795 kJ)
Calories from fat	75.41 Kcal
		% Daily Value*
Total Fat	8.38g	30%
Cholesterol	46.04mg	35%
Sodium	172.1mg	17%
Potassium	363.49mg	18%
Total Carbs	14.67g	11%
Sugars	2.27g	21%
Dietary Fiber	5.4g	50%
Protein	13.89g	64%
Vitamin C	6.4mg	25%
Vitamin A	0.2mg	12%
Iron	2.3mg	30%
Calcium	34.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.6

Points
11

PointsPlus

Good Points

saturated fat free,
high fiber

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