Squash, Chickpea & Red Lentil Stew

Squash, Chickpea &amp; Red Lentil Stew was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/squash-chickpea-red-lentil-stew-recipe-9624.aspx" target="_blank">www.cooking.com.</a>

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INGREDIENTS
3/4 cup  dried chickpeas
2 1/2 pounds  kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2   large carrots, peeled and cut into 1/2-inch pieces
1   large onion, chopped
1 cup  red lentils
4 cups  vegetable broth
2 tablespoons  tomato paste
1 tablespoon  minced peeled fresh ginger
1 1/2 teaspoons  ground cumin
1 teaspoon  salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon  freshly ground pepper
1/4 cup  lime juice
1/2 cup  chopped roasted unsalted peanuts
1/4 cup  packed fresh cilantro leaves, chopped
Ingredient Note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. It is considered the world's most expensive spice; saffron contributes a pungent flavor and intense yellow color
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