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.
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.
43 Reviews for Squash, Chickpea & Red Lentil Stew
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.
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.
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