Moroccan Vegetable Stew

From: Chef #1364376

On Aug 25, 2009

This was absolutely fantastic, one of my favorite recipes ever and the boyfriend raved about it (he's not the one watching his weight either!). Have to agree that cooked chickpeas are better than the ones in a tin. I don't think the almonds are necessary but that's just my opinion. This dish has the perfect amount of heat and the spices are perfect. Great texture. Thinking about making this again makes my mouth water.

From: Mooncake

On May 4, 2008

Delicious, colourful and well appreciated by all the members of my household! Cooked chickpeas are far superior to tinned - I would recommend using them every time. Thanks very much for posting - will definitely be making this again!

From: Junebug

On Sep 4, 2003

This is an easy and fairly quick dish to prepare. The flavor is excellent. I used a medley of red, green and yellow peppers and did not use the olives. I did have to add more liquid as it simmered. Pets, thank you for sharing this delicious recipe!

From: Kumquat the Cat's friend

On Mar 11, 2005

This stew had a very flavorful blend of savory and sweet spices and vegetables. I used the maximum recommended amount of liquid but could also see using less according to taste. I included both the almonds and olives (an imported mix) and although these ingredients added to the fat content of the recipe they are "good" fats. Also, as you can see, lots of vitamins A & C so this gets high marks healthwise too. I served over brown rice because I forgot to pick up couscous. I tasted it before all the ingredients were added and thought maybe it had too much cayenne, but in the end the spices turned out perfect. It was also quite filling and colorful. Great all around. Thank you too, Pets! And thanks for letting me post my first picture of a recipe too.