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Squash and Chickpea Moroccan Stew Recipe

Squash and Chickpea Moroccan Stew

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on June 08, 2009

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    This was so quick and easy! It definitely needs a lot of salt though with the potatoes and the chickpeas included. I used yellow squash instead of butternut because it's summer time and it was still really yummy. Didn't use any garnishes though I wish I had some saffron! It's a great way to introduce new flavors to the little ones too!

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  • on June 04, 2009

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    I have tried this recipe with various twists MANY times, and it is good every time! I'm making it this evening, as a matter of fact! I was really in the mood for this dish a few months ago but could not find butternut squash, so I used fresh sweet potatoes. While the taste and texture were somewhat different, it was still really good!

    Thanks Aida!!

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  • on May 17, 2009

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    This is pretty good. I added some ground cinnamon in addition to the cinnamon stick, omitted the garlic (didn't have any in the house and cut up a whole lemon in place of the preserved lemon. I served it over Basmati rice. Tastes better after one day after the flavors marinate together. The saffron is a must...makes the stew a pretty golden orange and adds a little something special. My flat smells wonderful after making this :-.

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  • on May 12, 2009

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    This is a fabulous and easy recipe. I used the veggie stock and added about a tablespoon of Harissa to give it some kick. I had a hard time finding the preserved lemon and I don't think it made that much of a difference, but the saffron is a MUST! Enjoy.

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  • on May 09, 2009

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    Ok the woman who put the cmment about the stock flavor, it clearly says in the recipe that you can use chicken OR vegetable stock. So don't make all the vegetarians hate this recipe. I haven't made it yet but plan to, it just looks so yummy! :D

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  • on May 09, 2009

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    I am a vegetarian for over 30 years now. It annoyed me also to hear Aida call this recipe "vegetarian". People really dont understand that WE DONT EAT MEAT OR MEAT PRODUCTS. I will make it with vegie stock and it looks great. Loved all your reviews also. Thanks Aida for a great recipe.

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  • on May 09, 2009

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    I found the preserved lemon at Le Sur de Table. Yeahh! It really makes the dish. I love this dish. It is excellent in the fall, but I can make it in the Spring and Summer too.

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  • on January 21, 2009

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    I too cooked this longer and slower and it was fantastic. I omitted the saffron since I didn't have any in the house and also used Kalamata olives in place of the others and loved the flavor. Leftovers are great as well!

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  • on January 12, 2009

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    I serverd this to vegetarian friends last night and it went over great. Was really quick to prepare so I wasn't stuck in the kitchen the whole time. I let it cook for about an hour instead of the quick cook that she used on the show. Reminded me more of something that came out of a slow cooker then.


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  • on January 06, 2009

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    My daughter made this for dinner last night and it was delicious!! Great aroma and flavor. She served it over whole grain rice and it was very tasty. She also used lemon zest but none of the garnishes. Thanks for a great recipe. Andrea, Raynham,MA

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