Pumpkin, Chickpea and Red Lentil Stew

INGREDIENTS

1 lb

pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes

15 - ounce can chickpeas (garbanzo beans), rinsed and drained

medium carrots, sliced 1/2 inch thick

1 cup

chopped onion (1 large)

1 cup

red lentils, rinsed and drained

2 tbsp

tomato paste

1 tbsp

grated fresh ginger

1 tbsp

lime juice

1 tsp

ground cumin

1/4 tsp

salt

1/4 tsp

ground turmeric

1/4 tsp

ground black pepper

4 cups

chicken or vegetable broth

1/4 cup

chopped peanuts

2 tbsp

chopped fresh cilantro

Plain nonfat yogurt (optional)