Comments on: squash and chickpea moroccan stew http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/ Sat, 20 Mar 2010 13:07:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Laura http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-358213 Laura Fri, 19 Mar 2010 22:21:00 +0000 http://smittenkitchen.com/?p=1686#comment-358213 I have made my own preserved lemons before, and it really is easy, but I have another idea: try finding Pereg brand "Spicy Pickled Lemon" or "Baladi Lemon." This is a kind of preserved lemon chutney. It is made with chopped preserved lemons, spices, I think also oil, and I'm not sure what else. It comes in a small jar and add tremendous flavor to dishes that call for preserved lemon. I used it in this dish (and also that Israeli couscous dish with roasted butternut squash). BTW, I also added in some hawaij spice and a little amba spice. Very good . . . And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds. Leftovers of this couscous make a great salad. I have made my own preserved lemons before, and it really is easy, but I have another idea: try finding Pereg brand “Spicy Pickled Lemon” or “Baladi Lemon.” This is a kind of preserved lemon chutney. It is made with chopped preserved lemons, spices, I think also oil, and I’m not sure what else. It comes in a small jar and add tremendous flavor to dishes that call for preserved lemon. I used it in this dish (and also that Israeli couscous dish with roasted butternut squash). BTW, I also added in some hawaij spice and a little amba spice. Very good . . . And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds. Leftovers of this couscous make a great salad.

]]> By: Jenan http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-343841 Jenan Thu, 21 Jan 2010 04:13:54 +0000 http://smittenkitchen.com/?p=1686#comment-343841 I tried this tonight, and it was delicious! I didn't have any butternut squash, so i used Zucchini instead, and it still tasted great! I'm a new fan, and I really appreciate your cooking :) I tried this tonight, and it was delicious! I didn’t have any butternut squash, so i used Zucchini instead, and it still tasted great! I’m a new fan, and I really appreciate your cooking :)

]]> By: Ranjani http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-342106 Ranjani Tue, 12 Jan 2010 14:55:52 +0000 http://smittenkitchen.com/?p=1686#comment-342106 In reference to #13 and #30 -- interestingly, all the Moroccon recipes I have made have instructed me to use *only* the lemon peel and discard the pulp. I made my own preserved lemons from the recipe in the Gourmet cookbook, and I thought the peel was delicious! In reference to #13 and #30 — interestingly, all the Moroccon recipes I have made have instructed me to use *only* the lemon peel and discard the pulp. I made my own preserved lemons from the recipe in the Gourmet cookbook, and I thought the peel was delicious!

]]> By: Jai in UK http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-340506 Jai in UK Mon, 04 Jan 2010 17:25:47 +0000 http://smittenkitchen.com/?p=1686#comment-340506 Might be good served with Harrisa Might be good served with Harrisa

]]> By: April http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-335783 April Fri, 04 Dec 2009 16:14:18 +0000 http://smittenkitchen.com/?p=1686#comment-335783 Very tasty...and glad of it since I made a double recipe because I have a slew of white pumpkin that needed used. I like the white pumpkin because it's not quite as sweet as some other winter squashes. Thanks again for a great recipe...and like the smittenkitchen chef, we are always looking for something new even though we have so many fantastic recipes on file but I hope this makes it to the table again. :-) Very tasty…and glad of it since I made a double recipe because I have a slew of white pumpkin that needed used. I like the white pumpkin because it’s not quite as sweet as some other winter squashes. Thanks again for a great recipe…and like the smittenkitchen chef, we are always looking for something new even though we have so many fantastic recipes on file but I hope this makes it to the table again. :-)

]]> By: Char http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-332766 Char Sat, 21 Nov 2009 04:52:52 +0000 http://smittenkitchen.com/?p=1686#comment-332766 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. 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 http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-331617 R-Si Mon, 16 Nov 2009 23:07:43 +0000 http://smittenkitchen.com/?p=1686#comment-331617 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! 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 http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-331325 Kila Sat, 14 Nov 2009 16:16:09 +0000 http://smittenkitchen.com/?p=1686#comment-331325 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! 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 http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-326945 Amanda Fri, 23 Oct 2009 00:56:53 +0000 http://smittenkitchen.com/?p=1686#comment-326945 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. 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 http://smittenkitchen.com/2009/01/squash-and-chickpea-moroccan-stew/#comment-326113 Hana Wed, 21 Oct 2009 02:52:45 +0000 http://smittenkitchen.com/?p=1686#comment-326113 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! 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!

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