Reviewed: Apr. 15, 2013

I loved this recipe, though I have made it slightly differently each time I put it together. I usually reduce the amount of broth substitute canned chopped tomatoes for the fresh and don't drain them. I also like to cut up some fresh cauliflower and lay across the top to steam and absorb the flavor. Sometimes I add a bit of mild yellow curry powder and maybe just a 1/4 teaspoon of cayenne powder. I have added plain old cubed white potatoes when I didn't have eggplant, butternut squash cubes or Mexican squash instead of zucchini, and substituted craisins or chopped dried prunes for the raisins. You can pretty much use what you have and vary the amounts as needed or to taste. The only veg I didn't like in it was broccoli - it became sort of bitter after cooking. It does make a lot of food; my solution is to share with friends or neighbors! Enjoy!

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Reviewer:

JetttaB

Reviewed: Jan. 20, 2013

Kids did not like it

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Reviewer:

laszlo

Reviewed: Jan. 12, 2013

Very enjoyable. Thank you.

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Reviewer:

zestychef

Cooking Level: Beginning

Home Town: Garden City, New York, USA

Living In: Northridge, California, USA

Reviewed: Oct. 31, 2012

Wow, this was SO good. The flavors were wonderful together. The only thing I might do differently next time is to wait a little longer before adding the zucchini and eggplant, since they turned to mush after 45 minutes of simmering. Maybe I'll add them after the other veggies have cooked for 15 or 20 minutes, or maybe with the chickpeas next time. Oh, and I might reduce the broth by a cup or two. Still, this recipe is great as it is, and I am really looking forward to my leftovers!

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Oct. 10, 2012

We loved this dish. I used a butternut squash in place of sweet potatoes and green beans instead of chickpeas. I will definitely make it again.

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Reviewer:

Jamilah

Reviewed: Dec. 26, 2011

This was very good and easy to make. However I doubled+ the spices, used only about 2/3 of the veggies (to make a smaller batch), added a dash of cayenne to balance the sweetness, and served with pearled couscous.

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Reviewer:

jeannec111

Reviewed: Feb. 5, 2011

good recipe and, yes, makes a lot! I made the following changes: Added 2 chicken breasts cut up(cooked first w/ the onions and garlic); upped the spices to 1/2tsp each and added ginger and paprika (prob. needed more of all spices); no eggplant or green pepper; 2 zucchinis; can tomatoes; some leftover butternut squash with the sweet potatoes; served with quinoa.

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Reviewer:

Jaime

Reviewed: Jan. 23, 2011

Really great recipe! Perfect for this cold winter night. I made it vegetarian by using vegetable stock instead of chicken stock. I also followed the others' advice: I used ginger, cayenne, and paprika, in addition to the spices listed. I ended up using 1/2 tsp of each (except the cayenne) and I thought it was perfect. And it had just enough kick to it!

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Reviewer:

julebug11

Reviewed: Jan. 12, 2011

We loved this! I used butternut squash instead of eggplant and zucchini, and the taste was wonderful.

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 5, 2010

This receipe makes 8 - 10 servings, especially if it is served over couscous! It adapted easily to a slow cooker: garlic, onion and oil on the bottom (did not pre-cook these), then peppers, carrots and sweet potato. Eggplant around the sides and the tomato and squash on the top--it cooked together beautifully and required only 1 can of broth instead of 3 when cooked this way. I added the garbanzo beans at the very end.

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