Moroccan chickpea, squash & cavolo nero stew

Name: Moroccan chickpea, squash & cavolo nero stew
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: Moroccan, African
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

Instructions

Prep:35minCook:50min

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

Updated at: Mon, 11 Nov 2024 19:09:10 GMT