Comments on: squash and chickpea moroccan stew

By: Lizzy

Lizzy — Wed, 01 Feb 2012 00:45:09 +0000

I have made this a many times now and love it. Thank you so much. I use it for the base of any tangine I make…lamb, chicken, whatever. The flavor is the best I have ever made and I have tried many.
On a side this made me fall in love with preserved lemons. I now use them in martinis instead of olive or lemon twist…the best.

By: Annie

Annie — Tue, 03 Jan 2012 18:05:03 +0000

this was fantastic! Thank you!

By: Liz

Liz — Fri, 30 Dec 2011 22:14:55 +0000

This stew is soooo good. Thank you for a great no meat meal that my meat eating family loved.

By: Hilary

Hilary — Tue, 13 Dec 2011 01:42:03 +0000

The stew was delicious, although I made it without the saffron and definitely would add that in next time. And it actually took about 20-30 more minutes to cook than the 10 cited in the recipe.

By: Beth

Beth — Wed, 07 Dec 2011 19:39:15 +0000

Any ideas on how to make this recipe for a family of olive-haters? I think they’ll love all the ingredients, but olives are the one food none of us can stand. I’m worried the stew will be a little bland without them, though… any thoughts?

By: Denise

Denise — Sun, 20 Nov 2011 13:19:30 +0000

I love this. Instead of preserved lemons, I added vegetable peeler-generated strips of lemon peel at the beginning. It was tangy and good, and went well with the spices, but not as jarring as preserved lemon.

By: Emily

Emily — Sat, 19 Nov 2011 16:32:04 +0000

Mmmmm, wow this is really a great recipe! I’m not great at following recipes to the tee and did not use the preserved lemon but squeezed fresh in at the end. And I used kalmata olives instead. I also used sweet potatoes instead of red, carrots, kale and chicken. So good, my family loved it and I can’t wait to cook it again! Thanks!

By: Big Sky Ski Mom

Big Sky Ski Mom — Tue, 18 Oct 2011 01:27:12 +0000

Reason to follow a recipe and not go on a crazy, custom tangent #211: adding more red potatoes than the recipe calls for soaks up the amazing juices and turns a stew into a glorp. Still, the glorp got ten stars from my husband and kids tonight. Also added yellow curry, more cumin, and carrots. Excellent recipe and will make many times this snow-decked season!

By: Katie

Katie — Sat, 15 Oct 2011 19:23:18 +0000

Wow. My first stab at cooking Moroccan and I will do it again! This recipe was great. I like a bit more spice/flavor in my dishes, so I added some red and white pepper, a little curry powder, and a bit more cumin. I also added mushrooms and a zucchini. It is such a colorful dish. I highly recommend adding cilantro, sliced almonds, and a bit of cinnamon to your couscous. It makes the stew even more delicious!

By: Janene

Janene — Tue, 07 Jun 2011 01:51:41 +0000

I just made this. I was a little worried that there would be little taste because I am so used to cooking Indian, but it was incredible. I did however use three teaspoons of cumin at the beginning and ended up adding chili flakes at the end. I diced some golden raisons in my couscous with cilantro and almonds. I also substituted the potatoes for eggplant and it turned out great! So good, thank you for this!