Chickpea Chili

Ingredients

• 4 cups butternut squash peeled chopped
• 28 ounce canned tomatoes whole crushed undrained canned
• 6 cups couscous hot cooked
• 1 cup chickpeas dried
• 0.3 cup cilantro leaves fresh chopped
• 5  garlic clove minced
• 0.5 cup golden raisins 
• 0.5 teaspoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon ground pepper red
• 0.3 teaspoon turmeric 
• 1 teaspoon kosher salt 
• 8  lime wedges 
• 2.5 cups beef broth fat-free
• 2 tablespoons olive oil divided
• 1.5 cups onion chopped
• 1 cup peas green frozen thawed
• 0.7 cup pimiento stuffed olives sliced
• 1 tablespoon tomato paste 
• 0.5 cup water 
• 2 quarts water boiling

Equipment

• frying pan
• sauce pan
• slow cooker

Directions

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain.
2. Place beans in a 6-quart slow cooker.
3. Heat a large skillet over medium-high heat.
4. Add 1 tablespoon oil to pan; swirl to coat.
5. Add onion; saut 4 minutes, stirring occasionally.
6. Add garlic; saut 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saut 30 seconds, stirring constantly.
7. Add onion mixture to slow cooker.
8. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
9. Heat a large skillet over medium-high heat.
10. Add remaining 1 tablespoon oil; swirl to coat.
11. Add squash; saute 5 minutes.
12. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas.
13. Sprinkle with cilantro.
14. Serve over couscous with lime wedges.