https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sat, 14 Jul 2018 05:52:31 +0000 hourly 1 https://wordpress.org/?v=7.1.4 https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-62083 Thu, 17 Mar 2016 17:24:24 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-62083 Mom/Barb: I use a paste but the dried spice would also work.

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-62060 Tue, 15 Mar 2016 01:43:12 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-62060 Is the harissa you used a dried spice or a paste? Thanks!!

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-52565 Fri, 19 Apr 2013 12:36:23 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-52565 Anonymous: Preserved lemons do not have any of the sourness of fresh. If you want to omit the preserved lemons I would replace them with just lemon zest rather than lemon slices.

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-52556 Thu, 18 Apr 2013 22:49:24 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-52556 I used fresh lemon in the recipe, 1/2 a lemon sliced, and find the dish bitter.Last time I cooked it was fine, next time I'll let it cook with the lemon, then remove it.
Any ideas to make it less bitter?
M.

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-50968 Fri, 18 Jan 2013 14:14:07 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-50968 Anonymous: I use green pimento stuffed olives and fresh parsley would be better that the dried cilantro I think.

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-50788 Tue, 08 Jan 2013 23:34:55 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-50788 are the olives green? calif black? greek black? greek green?
if i don't have any fresh cilantro, would dried work? or fresh parsley?

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-50586 Thu, 27 Dec 2012 21:54:01 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-50586 Great, but one thing: cut the butternut squash really small or it definitely does not cook in the 10 mins. If you like bigger chunks, cook it a little first before adding it.

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-50566 Tue, 25 Dec 2012 02:34:24 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-50566 This wowed everyone at Christmas dinner. I made it for the vegetarian gluten frees of the family but every single person, teenagers and all partook. Ill make it often and think I would love to try it as a soup as well. This xan definitely be played with. Like adding slivered almonds or pistachio s for crunch at serving time

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-49543 Tue, 23 Oct 2012 15:30:54 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-49543 Delicious! Not too spicy at all, and I'm not one for a lot of spice. I will definitely be making this again!

]]> https://www.closetcooking.com/moroccan-butternut-squash-and-chickpea/#comment-47792 Tue, 03 Jul 2012 00:17:51 +0000 https://www.closetcooking.com/2011/04/26/moroccan-butternut-squash-and-chickpea/#comment-47792 Thanks so much for this – made it tonight and we loved it just as you posted it (though we used sweet potatoes). Perfectly delicious, a keeper, thanks again.

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