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We have 400g cans of chickpeas in Australia, so that's what i used. We didn't have any fresh tomatoes on hand, so used approx 200g of canned crushed toms. We liked it, but didn't love it. I think it could do with more spices/herbs.

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Rhiannon and Matt October 05, 2007

Was a bit spicy and different for my taste that I had to mask it with another sauce. It's just ok for me hence the 2 stars.

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Pneuma October 13, 2006

Wow! This was the first dish we made on our new "two vegitarian dinners a week" plan. We doubled the pepper flakes (we are HUGE heat fans) and the dish ROCKED! Didn't even miss meat!

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Cybill November 06, 2005

I made this with a friend for our weekly "girly night" and we really enjoyed it. The sauce was slightly spicy with lots of flavour and it was nice that you had so many different textures and tastes with the vegetables. She has a new baby so it's great that it came together so easily too. We served it over couscous. I think this is quite a flexible dish so if you can't find some of the ingredients it would be quite easy to sub for something else, although the onions, chickpeas and tomatoes are essential in my opinion.

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Sackville August 25, 2005

Good easy recipe. I was looking for something to do with butternut squash, preferably a vegetarian dish, and this fit the bill. Quick and simple. Very good with couscouse.

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Food4Life July 17, 2005
Moroccan Couscous (or Rice)