Moroccan chickpea, squash & cavolo nero stew

Moroccan chickpea, squash & cavolo nero stew

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(58 ratings)

Prep: 35 mins Cook: 50 mins


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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  • 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



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

  • 1 tbsp harissa



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

  • 1l vegetable stock
  • 100g feta, crumbled



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

  • 1 lemon, zested, then cut into wedges



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

  • 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


  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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22nd Jan, 2020
So delicious! Like others, I doubled the amount of squash (although I used the pumpkin I got in my Oddbox this week) and only used 1 tin of chickpeas. I also used a tin of tomatoes instead of fresh (as I didn't have any), and was quite liberal with the spices. I had no harissa so I added a pinch of chilli flakes instead, and I replaced the fennel seeds with some dried tarragon (again, because I had no fennel seeds). It was so moreish I went to bed with a slightly over full stomach because I couldn't stop eating it! I agree that the feta and lemon zest lifted the whole dish - I will certainly be making this again, and again and again!
hungry eyes's picture
hungry eyes
15th Jan, 2020
This is lush. So tasty. Doesn't need any tinkering. Takes a while but you can do the prep alongside the cooking, and it's really easy. Didn't really believe how positive the reviews are, but completely sold on this. Personally prefer to grow/buy cavolo nero or kale as full leaf so you can cut the tough stalks out. Hate the pre cut stuff. That's the only tip I offer. YUM.
15th Oct, 2019
Follow this recipe to the letter and you cannot go wrong. Amazing dish. Takes an age and it's a real faff, but oh so worth it!
29th Sep, 2019
A real depth of flavour from the spices/harissa that was beautifully offset by the feta and Probably one of the tastiest dishes I’ve ever made!
1st Aug, 2019
We loved this, the lemony feta makes it really special. It takes a bit longer than I'd usually like to spend mid week cooking, but isn't much effort and is definitely worth it.
1st Jun, 2019
This was quite a lot of effort and rather time consuming but the results were great. I’ve made this a couple of times now. Cabbage works well instead of spinach.
21st Feb, 2019
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!
18th Feb, 2019
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.
12th Feb, 2019
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.
6th Jan, 2019
Probably the most delicious thing I’ve ever cooked.


8th Aug, 2017
Will this freeze before kale is added
goodfoodteam's picture
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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