Comments on: squash and chickpea moroccan stew

By: Char

Char — Sat, 21 Nov 2009 04:52:52 +0000

Another winner! I did not have almonds so I substituted green pumpkin seeds- not bad… but almonds I think would have been even better. Oh, and I also did not have saffron, so I tried tumeric for color which was quite nice. Thank you for another delicious and easy recipe.

By: R-Si

R-Si — Mon, 16 Nov 2009 23:07:43 +0000

Hello! I tried this recipe because I received a windfall of saffron that I wanted to use and I love this kind of food. Thank you for the recipe and for your lovely blog. I did not find any squash in my local store at the time of year I wanted to make the dish, and so I substituted pumpkin puree (it was the closest thing available). I also added one large carrot. It turned out great! I have heard that with saffron the best thing to do to get all the flavor is to grind the threads in a mortar and then put them in a little bit of water. Then you use the yellow/orange liquid whenever a recipe calls for saffron. For example – I added some in the water I used to make the couscous. Works well. Thank you again!

By: Kila

Kila — Sat, 14 Nov 2009 16:16:09 +0000

YUM. I made this last night because I have tons of squash, though simplified a great deal for lack of all the ingredients making your recipe a dish (lemon, saffron, etc). I used diced carrots and Fuji apples instead of potatoes. I was hesitant about the apples, but I had some chopped apples in the fridge (I am one of those freaks who chops/preps fruits and vegetables straight from the grocery store) — and I’m so happy I used them! The cooked apples countered the spicy/savory stew with a delightful slight sweetness.

PS – I have been reading your blog for a few weeks but this is my first comment. I must say I am ADDICTED to your site and I could click “Surprise Me” for hours. You are a very talented photographer!

By: Amanda

Amanda — Fri, 23 Oct 2009 00:56:53 +0000

I also got my olives from the Whole Foods olive bar, but my Whole Foods has slotted spoons at their olive bar, so I didn’t get as much brine as I wanted, try as I might. I even went to the slightly gross lengths of dipping the container into the olive tray. What was your secret? Does your Whole Foods have the better sense to include unslatted spoons, or did you dip like I did and do a more thorough job? Or did you…ask someone at the store to help you get more brine?! I must know!

Either way, I love this recipe; thanks so much for sharing.

By: Hana

Hana — Wed, 21 Oct 2009 02:52:45 +0000

P.S wanted to mention how the scent of this brewing filled my kitchen with a exotic aroma that sort reminded me of cinnamon apples!

By: Hana

Hana — Wed, 21 Oct 2009 02:50:03 +0000

MM I just made this tonight for dinner while looking for recipes with squash as an ingredient (I ended up buying lots of squash at the farmers market to have some culinary adventures they are locally gronw for fall ~ yet I never used squash!!)

I’m totally a beginner domestically challenged cook who’s trying to learn how to cook lol. I had all the ingredients needed for this (except lemons and saffron) so I went ahead at it really nervous the whole time! It came out soo amazing, and I will adds this on my (very short) list of dishes I can make that taste really good for future cooking. Thank you for the recipe!

By: typy bukmacherskie

typy bukmacherskie — Mon, 31 Aug 2009 08:15:50 +0000

I ever taste it in a moroccan restaurant (in Paris) and after i try to make it at home but it was not so good.. I think i forgot something but i don’t know what !

By: Sheila

Sheila — Thu, 21 May 2009 23:13:15 +0000

After procrastinating making this for months, I made this AND the preserved lemons. Although I put the lemons in the cooking phase (whoops), it turned out great. Wonderful recipe.

By: Susanna

Susanna — Mon, 06 Apr 2009 20:05:51 +0000

Long time lurker, first time poster. I made this over the weekend and it was wonderful: tasty, nutritious, and plentiful enough to feed myself, my roommate and a friend plus a couple of lunches made from left overs. Thank you for sharing your cooking. I also made the lemon squares for a New Year’s party and they were (of course) a hit. Your blog is beautiful and also useful–a rare find. Good luck with your move, and Chag Semach!

By: Jenn

Jenn — Sat, 21 Feb 2009 20:28:54 +0000

I made this the next day after you posted it, and I loved it!!! Though I tried it with quinoa instead of couscous since my husband must be gluten free - substituting in the quinoa worked great however, and so this recipe was easily adaptable and VERY tasty :) Thanks so much for posting this!