INGREDIENTS
3/4 cup
garbanzo beans
2 lb
butternut squash
2 larges
carrots
1 large
onion
1 cup
lentils
32 oz
vegetable stock
2 tbsp
tomato paste
1 tbsp
ginger
1 tsp
ground cumin
1/4 tsp
saffron
1/4 tsp
pepper
1 tsp
salt
2 oz
lime juice
1 serving
roasted peanuts
1 serving
cilantro leaves