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September 25, 2012

Moroccan butternut squash chickpea stew, from Use Real Butter

Moroccan butternut squash chickpea stew, from Use Real Butter (on Soup Chick).

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.

Get the recipe for Use Real Butter's Moroccan butternut squash chickpea stew.

More on Soup Chick:
Three Sisters soup
Turkey, kale and butternut squash soup
Thirty minute chickpea stew, from Macheesmo

Comments

1
Posted by: SallyBR | September 25, 2012 at 08:25 AM

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

2
Posted by: Lydia | September 25, 2012 at 09:49 AM

Sally, soups like this warm my soul. I'm glad it's back on the radar screen!

3
Posted by: Kalyn | September 25, 2012 at 12:22 PM

Looks delicious! I have not started buying winter squash yet, but I do love them.

4
Posted by: Lydia | September 26, 2012 at 09:56 AM

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.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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