scant 1 c dried chickpeas
1 onion, chopped
2 cloves garlic
2 t cumin
1 T fresh ginger, finely minced
3 T tomato paste
4 cups butternut squash, peeled and chopped into small cubes
1 small jewel yam, chopped into small cubes
2 large carrots, chopped
2 T apple cider vinegar
fresh ground pepper
1/2 cube Celifibr brand vegetable bouillon, dissolved in 1 c boiling water
5 additional c water
dry roasted unsalted peanuts
Cull then soak 1 c dried chickpeas in enough cold water to cover for 6 hours or overnight. (Alternatively, use the quick-soak method: place beans in large pot with enough water to cover by 2 inches. Bring to boil over high heat. Remove from heat and let stand covered for 1 hour.) Drain, rinse and drain.
In large soup pot with lid, saute chopped onions in 2-3 T olive oil for 2-3 minutes. Add minced garlic, cumin, minced ginger. Add tomato paste and dissolved bullion. Add drained chickpeas, rinsed red lentils, chopped butternut squash, yam, and carrots. Stir well. Add additional 5 c water, apple cider vinegar, black pepper. Cover and bring to simmer over medium heat, stirring occasionally. Once simmering, turn heat down to low+ and simmer covered until chickpeas are tender, lentils and squash have begun to break down, about 3 hours. Once chickpeas are fully cooked, add 3/4 t sea salt. Makes about 8 big bowls of thick soup. Freezes well. High in vitamin A.
Serve with juice of lime squeezed on each bowl, top with dry roasted unsalted peanuts before serving. A little chopped fresh cilantro leaves on top are a nice addition if available.