You want to nail this stew, saute crushed garlic, 1 large red and 1 medium white chopped onions in 1 cooking spoon Olive oil for 3 to 5 mins; add the tomato paste or sauce, leave on the stove, medium heat and keep stirring to prevent burning or sticking for another 5 mins., then add your broth or stock, cover and allow to boil for 3 to 5 mins, then add other ingredients. I used curry and turmeric, a pinch or 2 of cummin instead of saffron. Forget the ginger and lime. Chicken stock cube and a little hot pepper and you're done. The whole house smells exotic. I also used chickpeas from can. I know, I am from north Africa.
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.
46 Reviews for Squash, Chickpea & Red Lentil Stew
i added more spices as others suggested but even then this dish had very little flavor or depth. really boring dish
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.