Moroccan chickpea, squash & cavolo nero stew

Moroccan chickpea, squash & cavolo nero stew

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(33 ratings)

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal446
  • fat25g
  • saturates6g
  • carbs32g
  • sugars10g
  • fibre14g
  • protein17g
  • salt1.3g
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Ingredients

  • 4 tomatoes, halved
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g butternut squash, peeled and chopped into large chunks
  • 1 tbsp thyme leaves
  • 1 garlic clove, crushed
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 400g cans chickpeas, drained
  • 1 bay leaf
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1l vegetable stock
  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 lemon, zested, then cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp ground coriander
  • 200g cavolo nero, shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • handful fresh coriander leaves, to serve

Method

  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. 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. 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. Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.

  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. 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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Comments, questions and tips

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MoreVeg
21st Feb, 2019
5.05
This was really delicious. Made a few changes - used a tin of tomatoes rather than roasting fresh, used one tin rather than two of chickpeas, upped the garlic to four cloves and didn't have any harissa so used a good pinch of chilli flakes and a teaspoon of paprika instead. Turned out beautifully. Have made it twice already and will be adding it our list of favourites. The feta and toasted fennel seeds add another dimension and make it a bit more of a special dish. Yum!
Emily_P
18th Feb, 2019
2.05
I was very excited to try this recipe as it has been so well rated. I was loyal to the recipe other than leaving out fennel seeds. And unfortunately I just really didn't like it and neither did my husband. So a bit disappointed. It would probably have been nicer with more squash, less cabbage and maybe fewer chickpeas.
Misty51
12th Feb, 2019
5.05
Delicious. One of the nicest dishes I've cooked. Would highly recommend, and that people stick to the recipe. I think the cavalo nero adds something that one wouldn't get from spinach or kale. The feta with lemon is a must.
Adavenport
6th Jan, 2019
5.05
Probably the most delicious thing I’ve ever cooked.
Pablo512's picture
Pablo512
11th Dec, 2018
This is the most different food I've ever eaten. Absolutely beautiful. So much depth of flavour. The lemon Feta on top adds so much. Fantastic. Will definitely be cooking this again soon.
Misty51
10th Dec, 2018
5.05
Delicious. Used kale instead of cavalo nero and as we've had a lot of chickpeas recently replaced them with baby potatoes. Didn't add the feta as we had feta yesterday. Will definitely make this again and try a range of vegetables.
Ellie Long's picture
Ellie Long
18th Nov, 2018
Such a delicious veggie recipe, and healthy too! Will definitely be making this again. The lemon and feta really complimented the flavour of the spices and tomatoes in the stew.
Wiglaf
10th Nov, 2018
5.05
This was truly mouthwatering. Complex and satisfying flavours. Really worth the effort.
foodiejoodie
20th Jan, 2018
5.05
We've gone veggie for January and this is definitely a recipe that we will come back to. Very comforting and delicious. I took it and heated it up for lunch at work the next day.
Gerrycurl
5th Dec, 2017
5.05
So easy to cook and delicious

Pages

Lizzie47120
8th Aug, 2017
Will this freeze before kale is added
goodfoodteam's picture
goodfoodteam
14th Aug, 2017
Thanks for your question. You can freeze this, ideally before the cavolo nero and toppings are added so that it's at its best when you reheat it. Hope that helps!
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