This is a medley of vegetables cooked with chickpeas in a flavoursome assortment of herbs and spices. To make it vegetarian use vegetable stock instead of chicken.
Yummy! Although it's a soup more than a stew so I added some basmati rice to thicken it. - 11 Mar 2014
This receipe makes 8 - 10 servings, especially if it is served over couscous! It adapted easily to a slow cooker: garlic, onion and oil on the bottom (did not pre-cook these), then peppers, carrots and sweet potato. Eggplant around the sides and the tomato and squash on the top--it cooked together beautifully and required only 1 can of broth instead of 3 when cooked this way. I added the garbanzo beans at the very end. - 05 Jul 2010 (Review from Allrecipes USA and Canada)
Really delicious and easy, and it made enough to feed an army--but since I'm cooking for one, it means eight days of lunch (including today). I love how only a quarter teaspoon of spice makes it so flavorful. My only complaint is that it's maybe a little sweet for my taste, but that can be remedied with a little salt. Also, a word to the wise--I'd recommend using normal-sized vegetables. I went all gung-ho on this and got gigantic carrots, and by the same I finished doling the soup out into plastic containers to be frozen, it was all carrots. - 19 Jan 2009 (Review from Allrecipes USA and Canada)