North African squash and chickpea stew from River Cottage Veg: 200 Inspired Vegetable Recipes (page 30) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • kari500 on April 08, 2020

    Virus time cooking and EYB came through for me in a big way. No squash, but some forlorn looking carrots worked. I added a bit of dried harissa, and slightly more lentil and orzo. About 7 cups of water with 2 large veg bouillon cubes. I really liked this. C would have liked it more without so much ginger/cinnamon.

  • Lepa on November 25, 2019

    This was a very healthy and satisfying soup for a cold evening, even for a family that doesn't normally like squash.

  • ksg518 on January 11, 2016

    Wonderful. I'm not sure what I expected since I only made it to use up a CSA pumpkin. It tastes faintly Indian with a bit of heat. I didn't have red lentils and so used green but I don't think that makes a difference. Very substantial stew for a cold winter night.

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