I didn't have any saffron, and I hate cilantro, but the recipe came out great anyway! Other than that, I made it exactly according to the recipe. Served it over quinoa cooked with lots of garlic. The lime juice is a must!
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 can image that the squash version may be a little bland, and as I am not a fan of it myself I decided to use pumpkin instead. My goodness, it was Devine! Everyone went back for seconds and I will definitely be adding this recipe to the favourites list. I didn't use Saffron either, and I did add a bit of salt and garlic for extra flavour. One of the most wonderful things I have cooked... Yum!
I doubled the cumin and added hot sauce and black pepper to give this dish a little more kick.
Chick peas were hard .....butternut squash mushy. Perhaps that was the point, mushy crunchy soup. Had to throw it out after $15 worth of saffron ....all down the drain. Literally