In a Dutch oven, saute onion and carrots in the olive oil over medium-high heat until softened, about 5 minutes. Add the tomato paste, ginger, cumin, salt, saffron, and pepper and cook, stirring, for an additional 2 minutes. Add the lentils, cubed squash, water and hot sauce to the Dutch oven and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until squash is soft and lentils have broken down, about 30 minutes.

Stir the drained chickpeas and lime juice into the stew and cook until heated through, about 5 minutes.

Serve sprinkled with peanuts and cilantro.

Great served over brown rice, couscous, or sauteed spinach.