Spicy chickpea stew and quinoa pilaf with golden raisins and almonds from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Accompaniments: Quick pickled red cabbage; Labneh

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on September 21, 2021

    This was fine, but quite laborious for what tasted, to me, like a very standard stew. I’m not sure what pre-roasting the squash really added - carrots cook even longer than squash, so it seems one could just chuck the squash chunks in as well. The pilaf is nice, though, and all of the components together make a tasty meal, just not one worth repeating, IMO. There’s other versions of similar things I like better.

  • sosayi on March 21, 2018

    Excellent dish! Loads of veggies, and if you've chopped everything in advance and have some pre-roasted squash, it comes together really quickly on a weeknight. I served it with the "optional" accompaniments of the quick-pickled red cabbage and the labneh and both really added to the dish, enough so that I wouldn't leave them out. The creaminess of the labneh cut through the heat of the harissa (which I served on the side for small people) and the acidity and crunch of the cabbage were a great counterpoint, as well. She also mentions in the headnote that serving it with some steamed spinach would be good, so I sauteed some with lemon juice and garlic. Next time, I'd just add spinach to the stew, I think. Easier and one less mess to worry about. But this is a definite repeat!

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