Chickpea Chili

Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain.

Place beans in a 6-quart slow cooker.

Heat a large skillet over medium-high heat.

Add 1 tablespoon oil to pan; swirl to coat.

Add onion; saut 4 minutes, stirring occasionally.

Add garlic; saut 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saut 30 seconds, stirring constantly.

Add onion mixture to slow cooker.

Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.

Heat a large skillet over medium-high heat.

Add remaining 1 tablespoon oil; swirl to coat.

Add squash; saute 5 minutes.

Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas.

Sprinkle with cilantro.

Serve over couscous with lime wedges.