Quote from: ajasfolks2 on September 29, 2014, 02:51:48 PM
This looks YUMMY!!

We have garbanzo / chick pea allergy to deal with, so I think for us we might try subbing white beans (Great Northern) instead. 

I got to visit Morocco once upon a time (just a day trip from Spain).  That visit made me appreciate green olives . . . olive trees (and cork trees too, if I recall) . . . and delicious green olives in food and as side dishes. 

This stew would be great served with green olives on side and some flat bread.

I purely adore butternut squash . . .

Mookie, thanks for posting this!!

I usually substitute cannelini beans for chick peas if DS is going to be eating.

And yes on the olives! 

To make this super easy on a busy night, consider frozen butternut squash. I keep some on hand to use for spinach enchiladas/Mexican lasagne.

This looks YUMMY!!

We have garbanzo / chick pea allergy to deal with, so I think for us we might try subbing white beans (Great Northern) instead. 

I got to visit Morocco once upon a time (just a day trip from Spain).  That visit made me appreciate green olives . . . olive trees (and cork trees too, if I recall) . . . and delicious green olives in food and as side dishes. 

This stew would be great served with green olives on side and some flat bread.

I purely adore butternut squash . . .

Mookie, thanks for posting this!!

GN and Mac, you could make it without the chick peas.  Especially being over couscous or len, quinoa, or lentil pilaf, you'd still get protein.

McC, maybe if you did a Lentil Pilaf sort of thing, you could put the stew on top of some lentils/rice pilaf?  Then they would keep better texture, rather than cook down.  Maybe use some of the same seasonings. 

If I made it for me, I would sub something for the potatoes, something non-starchy.  Maybe cauliflower.  Maybe turnips, but not sure I like them. 

I looooove chick peas, but they are one of DS's allergens.  This is a recipe for when he's at school.

The reason I asked is that we use chick peas for a lot of dishes--and lentils for very few. I was thinking it might be nice to find something that worked well with lentils.

But we'll try it with chick peas first.

Quote from: Macabre on September 28, 2014, 06:30:22 PM
I had assumed it would have lentils. What do you think that would be like?

I don't normally like chick peas, but they are very subtle in this dish.  Lentils might be a bit soft and mushy for it, but it could work.

Looks excellent!

I had assumed it would have lentils. What do you think that would be like?

Looks yummy! 

Oh I'll make it this week. Yum!

This was loved by everyone at my holiday meal, including some difficult-to-please omnivores.

http://www.vegkitchen.com/recipes/moroccan-style-vegetable-stew/



Serves: 6 or more

1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups raw sugar pumpkin or butternut squash,
peeled and cut into 3/4-inch chunks (see Note)
2 large carrots, peeled and coarsely chopped
14-ounce can diced tomatoes, undrained
2 teaspoons ground cumin, or to taste
1/2 teaspoon ground turmeric
Dried hot red pepper flakes, to taste
15- to 16-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
1 cup raw couscous, preferably whole grain (see Note)
Minced fresh parsley for garnish
Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.

Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.

Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.

*********************************

I varied the recipe slightly.  I used a bit less onion, and I substituted sweet potato for the butternut squash.  I also left out the dried hot red pepper flakes, and I didn't add any salt or pepper.

When I make it again, I'd use large slices of carrots instead of the recommendation to coarsely chop them.  Also, next time I think I'll add slightly more chickpeas.