North African squash and chickpea stew from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Lemonade72 on December 28, 2016

    This recipe is a winner with all my friends and family. To make it gluten free occasionally I switch the orzo for wild rice.

  • Emily Hope on January 13, 2016

    This one was a winner for us--good depth of flavor for a vegetarian stew, pretty healthy, made with things we have on hand in the winter, and not too time-consuming. I added some ground coriander and cumin with the spices, added a handful of raisins, doubled the amount of red lentils, and used the pressure cooker (about 10 minutes on high w/natural release, and I cooked the pasta separately and added it at the end).

  • joneshayley on May 03, 2015

    Absolutely lovely. Spiced and flavourful

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