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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- to 4-quart slow cooker combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric and pepper. Pour broth over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle stew into bowls. Top servings with peanuts, cilantro, and if desired, yogurt.