A very hearty and filling stew featuring pumpkin, lentils and chickpeas in Moroccan spices. It keeps well for weeknight dinners.
Really tasty and easy. I only added a little chilli and my toddlers loved it too. I served this stew over couscous which soaked up all the great sauce. I'll definitely make this again. - 03 May 2010
Used different ingredients. I used tin lentils (rinsed and drained) and added them only for the last 20 minutes (so they wouldn't go mushy. I added the garlic, bay leaves and thyme that were to go with the lentils into the pot with the vegies. - 03 May 2010
this is amazing. this may be a go-to recipe for life. overall, i made these changes: stupid me added 8c of veg broth and 2 c chicken broth. (i had NO IDEA what i was thinking) this made it more soup like however it was perfect. i did not add the parsley as i did not have any. if you do not like spicy, i would recommend a pinch of the red pepper flakes. with the 1 tsp it is a bit spicy but not overbearing. i love it. i also added 1 cup of chopped carrots. i had them on hand, so why not. i assume this would have been a stew had i not added 2 1/2 times as much liquid as called for, but suprisingly, it seemed correct and it worked out. lucky for me, i had all the spices. i cannot imagine this tasting the same without them, so i would strongly recommend that you indeed have these spices on hand. - 26 Jan 2010 (Review from Allrecipes USA and Canada)