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.
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 wasn't sure how much I was going to like this recipe but the combination of flavors was amazing! I put it in the crockpot before work and came home to savory smells and a delicious meal! Even my non-veggie husband loved it! I made it with the kabocha squash but couldn't find any saffron and it was so good!
Followed it to the letter even did the saffron bored to tears after the first spoon full . I could not imagine eating twice.
i added a boatload of parm to mine at the table, which added a really nice salty + nutty flavor. really rounded things out. overall, i think this is a great dish to have in your winter weeknight repertoire.
It's just a one pot meal.... No definitive flavours. I would make it again on a cold day, when, as a vegetarian, I am looking for a bit of comfort food, but not that regularly