Moroccan butternut squash chickpea stew, from Use Real Butter
The hard-skinned, brightly-colored winter squash have landed here in Rhode Island. Farm stands hemorrhage with a dozen varieties or more, and I want to take home all of them, and turn them into soups and stews. There are classic combinations, like squash and apple, but I love the more complex flaors of this Moroccan butternut squash chickpea stew. Jen, of Use Real Butter, adds one of my very favorite ingredients -- preserved lemons -- that are so easy to make at home, and give the authentic North African flavor that makes dishes like this unforgettable.
Another great recipe for this time of the year, I remember when Jen posted it, but I haven't made it. Thanks for bringing it to my attention, I must cook it once it gets a little colder
Sally, soups like this warm my soul. I'm glad it's back on the radar screen!
Looks delicious! I have not started buying winter squash yet, but I do love them.
Kalyn, the markets and farm stands are overflowing with winter squash here in Rhode Island. I love stews like this, especially with the addition of olives.