Cumin-Scented Stew of Red Lentils, Chickpeas and Pumpkin

Place the lentils in a pot and cover with water. Swish them around, drain and cover with fresh water. Repeat until the water runs clear.

Transfer to a pot with the 3 cups of water and bring to a boil. Partially cover (or the pot will boil over) and cook over low heat for 15 minutes, stirring occasionally.

Add the vegetables, spices and the chickpeas. Partially cover and cook for 30 minutes or until the stew is thick. Stir gently from time to time during the cooking process.

(If the stew is too thick, or if serving over rice, add boiling water and thin to desired consistency. Let cook 5 minutes longer. If too thin, remove the cover and slightly raise the heat if necessary to evaporate excess water.)

To serve, divide among bowls and garnish with parsley or cilantro.

Note: To facilitate peeling the pumpkin or butternut squash, make a few slits in a large piece of pumpkin (or use the bottom bulb of the squash) and place in the microwave for 2 to 3 minutes, or until just soft enough to peel.

Cool slightly, remove seeds, peel and cut into chunks.