Moroccan chickpea, squash & cavolo nero stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 tomatoeshalved
- 5 tbsp olive oil
- 250g butternut squashpeeled and chopped into large chunks
- 1 tbsp thyme leaves
- 1 garlic clovecrushed
- 1 onionsliced
- 2 x 400g cans chickpeasdrained
- 1 bay leaf
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp turmeric
- 1 tbsp harissa
- 1l vegetable stock
- 100g fetacrumbled
- 1 lemonzested, then cut into wedges
- 2 tsp fennel seeds
- 1 tsp ground coriander
- 200g cavolo neroshredded
- handful fresh corianderleaves, to serve
Nutrition: per serving
- kcal446low
- fat25g
- saturates6g
- carbs32g
- sugars10g
- fibre14g
- protein17g
- salt1.3glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
step 2
Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
step 3
Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
step 4
Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
step 5
Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
step 6
Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.
