Chickpea Chili

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. 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.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 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.

3. 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.