Moroccan chickpea, squash & cavolo nero stew

Moroccan chickpea, squash & cavolo nero stew

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(48 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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Pablo512's picture
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.
10th Dec, 2018
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.
10th Nov, 2018
This was truly mouthwatering. Complex and satisfying flavours. Really worth the effort.
20th Jan, 2018
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.
5th Dec, 2017
So easy to cook and delicious
15th Nov, 2017
One of my top 5 recipes! I was given a squash and didn't know what to do with it and found this recipe. So glad I did, it's one of the best meals I've cooked and I cook lots! I just used what I had in stock so didn't use feta or cavolo Nero but added spinach 1 minute before serving so it was barely wilted. The flavour of the whole dish was so deep and rounded. Tasted even better the next night. We were blown away with this dish!
16th Oct, 2017
Really enjoy this using stuff from the garden and store cupboard essentials. Used chicken stock as we prefer the flavour but that was the only change
13th Oct, 2017
Easy to make, and delicious result, the whole family liked it!
23rd Aug, 2017
Cooked this tonight for no other reason than a friend had given us a bag of cavolo nero. It's really delicious! Full of good things and real depth of flavour. We really loved it!


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