North African Squash and Chickpea Stew

by Amy

Substitutions: 1 Cal spray, of course. That's all though.
Rating: 9

Looking at this photo in retrospect, I can see that this looks somewhat like vomit. Nevertheless my memory of this is unsullied: I honestly think this is one of the nicest tasting things I have ever made EVER.

Oh man, this was so delicious. Why was it so delicious? I'd made this once pre-blog, when it was perfecty fine but no nicer than I expect lentils, butternut squash and chickpeas to be (which is still quite nice actually, I love all those things). But this time I just wanted to eat it forever.

I think it was the saffron: last time, I didn't have it. This time I did, and it tasted amazing. I used it in the Chachouka: just a tomato ragout, really, but with saffron in? Amazing. I don't even know what saffron tastes like, I can't pick it out as a flavour, it just makes things taste better. I think it just tastes of amazing.

This is a shame considering it's the most expensive spice in the world. Damn you, Hugh! This stuff is sold by the unheaped teaspoon and has a security tag attached to it at Tesco.

I will make this again and again.