Ingredients

How to make it

  • Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.
  • Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.
  • Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.
  • Chop up sultanas and add to stew. Cook additional 1 1/2, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.
  • Serve over prepared couscous.

Reviews & Comments 2

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  • ariesmama 8 years ago
    Would love to make this tonight...just a quick question. After adding the last ingrediant, you mention cooking for another 1 1/2. 1 and 1/2 what? hour? I'm only asking because of the squash...I know it can take a long time to cook. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    I love stuff like this!
    Was this review helpful? Yes Flag

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