Moroccan butternut squash and chickpea stew from Cooking Light Magazine, October 2017 (page 59)

Where’s the full recipe - why can I only see the ingredients?

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

  • babyfork on November 11, 2020

    Helped Sammy make this for her "healthy recipe" PE assignment. Probably tripled the salt and also added the allspice and cardamon. I was making this with ingredients I already had on hand so served over Near East brand Roasted Garlic & Olive Oil couscous instead of quinoa and skipped the arugula. Sammy liked the couscous better anyway...she said she doesn't like quinoa. Served with haricot vert and some smoked dark meat chicken I had stashed in the freezer.

  • babyfork on December 08, 2018

    I followed the recipe pretty exactly but added a quarter tsp each of ground allspice and cardamom. I also used smoked paprika instead of regular. This was good. Would've been better with more salt, but I was looking for a low salt meal so stuck with it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.