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Moroccan chickpea, squash & cavolo nero stew

• Romilly Newman

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Serves 4

Easy

Prep: 35 mins

Cook: 50 mins

A star rating of 4.8 out of 5.144 ratingsRate

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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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 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

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Nutrition: per serving

• kcal446

  low

• fat25g

• saturates6g

• carbs32g

• sugars10g

• fibre14g

• protein17g

• salt1.3g

  low

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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.

Recipe from Good Food magazine, May 2017

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A star rating of 4.8 out of 5.144 ratings

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