1 cup dried chickpeas |
2 quarts boiling water |
2 tablespoons olive oil, divided |
1 1/2 cups chopped onion |
5 garlic cloves, minced |
1 tablespoon tomato paste |
1 1/2 teaspoons ground cumin |
1 teaspoon kosher salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground turmeric |
2 1/2 cups fat-free, lower-sodium chicken broth |
1/2 cup water |
2/3 cup sliced pimiento-stuffed olives |
1/2 cup golden raisins |
1 (28-ounce) can whole tomatoes, undrained and crushed |
4 cups chopped peeled butternut squash |
1 cup frozen green peas, thawed |
6 cups hot cooked couscous |
8 lime wedges |
1/4 cup chopped fresh cilantro |