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


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; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saute 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.