• In a fine-mesh strainer, rinse the chickpeas and black lentils.

In a large sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the mirepoix and butternut squash and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in the chickpeas, lentils, North African spice blend, and as much Marash chile as you like; season with salt and pepper and cook until fragrant, about 1 minute.
Add the tomato base, vegetable broth, and 2½ cups water; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender, 10 to 12 minutes.

Add the orzo to the pot, season with salt, and cook over medium heat, stirring frequently, until the orzo is tender, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. Cover and let stand for about 5 minutes before serving. While the stew stands, prepare the garnishes and the yogurt sauce.

• When the stew is almost done, remove any coarse stems from the cilantro. If desired, coarsely chop the cilantro.
• Cut the lime into wedges.

In a small bowl, stir together the yogurt and sumac; season to taste with salt and pepper.

Transfer the stew to individual bowls. Top with the yogurt sauce, garnish with the cilantro, and serve with the lime wedges.

Ingredient IQ: Za’atar is both the name of a spice blend and a fresh herb, which tastes a bit like thyme crossed with oregano. The blend has many variations but almost always includes sumac, sesame seeds, dried thyme, dried oregano—and occasionally, dried za’atar.