Moroccan chickpea, squash & cavolo nero stew

A bowl of food Healthy Vegetarian Recipes

Preparation and cooking time

  • Prep:35 mins
  • Cook:50 mins
  • Easy
  • Serves 4

This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family

Nutrient Unit
kcal 446
fat 25g
saturates 6g
carbs 32g
sugars 10g
fibre 14g
protein 17g
salt 1.3g

Ingredients

  • 4 tomatoes, halved
  • 5 tbsp olive oil
  • 250g butternut squash, peeled and chopped into large chunks
  • 1 tbsp thyme leaves
  • 1 garlic clove, crushed
  • 1 onion, sliced
  • 2 x 400g cans chickpeas, drained
  • 1 bay leaf
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp turmeric
  • 1 tbsp harissa
  • 1l vegetable stock
  • 100g feta, crumbled
  • 1 lemon, zested, then cut into wedges
  • 2 tsp fennel seeds
  • 1 tsp ground coriander
  • 200g cavolo nero, shredded
  • handful fresh coriander leaves, to serve

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.

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