i added more spices as others suggested but even then this dish had very little flavor or depth. really boring dish
Squash, Chickpea & Red Lentil Stew
From EatingWell: February/March 2006
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
45 Reviews for Squash, Chickpea & Red Lentil Stew
I actually read a previous suggestion wrong and used pumpkin instead of the squash. The flavor and consistency probably wasn't the same, but it is still good. I also used green lentil and canned chick peas. I add waay more spice then called for: sage, a little chili powder, twice the salt and pepper. If I were to do it again, I'd broil the pumpkin first to get some carmalizing from it. Can't wait to taste it tomorrow! PS- the peanuts are ok, but I think hey take away from the natural flavors of the vegetables.
Like the previous reviewer, I found this very flavorful and the left overs were even better. I was short on time so made it on the cooktop, used canned garbanzo beans and added an extra spoonful of tomato paste. The cilantro, peanuts & even some extra lime juice are musts in order to make it flavorful- I wouldn't make it without them.
Read the reviews saying flavorless and upped the amount of ginger and lime--viola. Very flavorful indeed. I thought this was a great, simple, interesting dish.
This was the first time I used my crock pot and really enjoyed the result. I used dried chickpeas and did everything else as the recipe indicated. The flavors were more pronounced on the second day and the cilantro and peanuts really add to the dish. I also made Whole Grain Cornmeal muffins which were a terrific complement.