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Moroccan chickpea, squash & cavolo nero stew

Ingredients

  1. Step 1 4 tomatoes, halved
  2. Step 2 5 tbsp olive oil
  3. Step 3 250g butternut squash, peeled and chopped into large chunks
  4. Step 4 1 tbsp thyme leaves
  5. Step 5 1 garlic clove, crushed
  6. Step 6 1 onion, sliced
  7. Step 7 2 x 400g cans chickpeas, drained
  8. Step 8 1 bay leaf
  9. Step 9 1 tbsp ground cumin
  10. Step 10 1 tsp ground cinnamon
  11. Step 11 ½ tsp turmeric
  12. Step 12 1 tbsp harissa
  13. Step 13 1l vegetable stock
  14. Step 14 100g feta, crumbled
  15. Step 15 1 lemon, zested, then cut into wedges
  16. Step 16 2 tsp fennel seeds
  17. Step 17 1 tsp ground coriander
  18. Step 18 200g cavolo nero, shredded
  19. Step 19 handful fresh coriander leaves, to serve
Moroccan chickpea, squash & cavolo nero stew
Calories: 446 Carbohydrate: 32 g Protein: 17 g Fat: 25 g
Cook time: 85 minutes Prep time: 35 minutes Total time: 120 minutes Servings: 4

TAGS

Dinner Main course Supper 3 of 5-a-day chickpea Family friendly Fibre Healthy Iron Kale Low calorie Moroccan Romilly Newman Squash Stew Vegetarian Vit C

Directions

  1. 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.
  2. 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).
  3. 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.
  4. Step 4 Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
  5. 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.
  6. 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.