Comments on: Moroccan Butternut Squash, Chickpea, and Spinach Stew

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 26 Feb 2024 16:01:39 +0000

In reply to Kelly Hunt.

I’d say it definitely can! But I haven’t tried it myself. If you try it, I’d love to know how it comes out for you!

By: Kelly Hunt

Kelly Hunt — Sun, 18 Feb 2024 18:42:50 +0000

Can this be made in slow cooker instead?

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 04 Dec 2023 14:32:31 +0000

In reply to Chrissy.

So glad you liked it! Good question – I should have included that in my recipe instructions. It will only take a few minutes – 3-5 minutes. I’ll edit the recipe card now – thank you for pointing this out!

By: Chrissy

Chrissy — Fri, 01 Dec 2023 22:32:09 +0000

This is a fragrant delicious stew! I used less cumin only because I don’t like a lot of cumin. I do have a quick question, after adding the spinach and chickpeas, how long do we cover and cook at medium? Thanks!

By: Elizabeth Lindemann

Elizabeth Lindemann — Sat, 09 Sep 2023 11:57:39 +0000

In reply to Mario.

So glad you liked it! Love your twist on it – I agree, the spices are one thing, but that combination of main ingredients is really special here!

By: Mario

Mario — Fri, 08 Sep 2023 22:22:04 +0000

In reply to Kim.

Just delish!! I added half a small can of organic coconut milk for a silky effect, and used freshly ground kashmiri curry powder instead of the rash el hangout. What I had on my pantry. But, the combination proposed of butternut, chickpeas and spinach are key and scrumptious together. Very grateful for this highly inspired vegan dish that will go into my permanent rotation!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 12 Apr 2023 20:27:36 +0000

In reply to Tymerie.

So glad you liked it!

By: Tymerie

Tymerie — Tue, 11 Apr 2023 05:04:41 +0000

this was yummy. I topped it off with chopped pistachios and ate it over quinoa instead of rice. Really delicious and tasty.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 12 Dec 2022 17:01:36 +0000

In reply to Kim.

So glad you liked it! Love the idea of using fresh minced chili peppers.

By: Kim

Kim — Sat, 03 Dec 2022 02:24:14 +0000

Delicious! My only substitution was to replace the cayenne with fresh minced chili peppers (added with the garlic). Served with couscous. I was worried that there wouldn’t be enough stock, but it was fine since the lid is on while the veggies cook.

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 25 May 2022 11:16:20 +0000

In reply to Sandy.

I’m happy to troubleshoot this with you. I’m sure that was disappointing for you! I have never had an issue with it being dry, and I have two thoughts as to what may have happened. 1- were you by any chance using dried chickpeas, not canned/cooked? That would definitely make it dry! Since you added 5 cups more water, which is quite a lot, this was my first thought. Or, 2- did you cover it while the squash cooked? This should definitely be covered, as it keeps the steam in, which increases the liquid amount and also cooks everything faster. If it was uncovered, there definitely wouldn’t be enough liquid. Hope one of those things helps!

By: Sandy

Sandy — Tue, 24 May 2022 00:03:39 +0000

This was so dry. Called for 1 cup liquid and I added 5 more cups and was still dry. We threw most of it out (I ate about 2 cups). Disappointed as we like all the ingredients and thought it would be a nice vegetarian meal.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 15 Nov 2021 21:37:15 +0000

In reply to Leslie.

So glad you liked it!

By: Leslie

Leslie — Mon, 15 Nov 2021 00:56:48 +0000

Amazing flavors and so delicious!! Followed the recipe as is ans wouldn’t change a thing. This will definitely be added to our rotation. Highly recommend!!

By: Elizabeth Lindemann

Elizabeth Lindemann — Sat, 17 Jul 2021 22:26:14 +0000

In reply to Cindy.

Glad you liked it!

By: Cindy

Cindy — Fri, 16 Jul 2021 19:11:07 +0000

Excellent recipe. I found it very filling without an additional side.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 08 Feb 2021 16:16:49 +0000

In reply to Lavinia.

So glad you liked it!

By: Lavinia

Lavinia — Mon, 08 Feb 2021 15:46:02 +0000

In reply to Jennifer Lau-Bond.

Adding 2 cups of stock instead of one really did the trick for me, too! Love the recipe, delicious!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 11 Jan 2021 17:03:56 +0000

In reply to Megan.

Adding coconut milk would be delicious!

By: Megan

Megan — Mon, 11 Jan 2021 02:45:39 +0000

Delicious! I agree that 1 cup of stock is not sufficient to fully cook the squash and contribute to sauciness. I would love to try an additional cup of stock or even a cup of coconut milk. Spicyness was perfect! Served over quinoa.

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 13 Nov 2020 15:44:23 +0000

In reply to Esther.

Wow I love the idea of using carrots for this! So glad you liked it :-)

By: Esther

Esther — Fri, 13 Nov 2020 01:09:10 +0000

Really loved this recipe. I didn’t have any squash so I swapped it out with some carrots! Came out just as great!

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 02 Nov 2020 14:31:41 +0000

In reply to Jennifer Lau-Bond.

So glad you liked it!

By: Jennifer Lau-Bond

Jennifer Lau-Bond — Mon, 02 Nov 2020 12:30:32 +0000

Made this last night and it was wonderful! I did add a bit of extra stock (around 2 cups total) to make it saucier, but otherwise I stuck to the recipe. I measured and added 3 c squash, but I actually wish I had added a bit more than that just because it was really delicious with the spices. Thanks for an awesome recipe!