Serves 4
85 min
Moroccan Chickpea, Squash & Cavolo Nero Stew
Recipe GLPR7ba355f3cf3568
A warm, aromatic Moroccan-inspired stew combining roasted tomatoes, tender butternut squash, and hearty chickpeas with warming spices like cumin, cinnamon, and harissa. Finished with creamy feta, fresh coriander, and toasted fennel seeds for a complex, satisfying vegetarian main course.
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Ingredients
4 tomatoes, halved
5 tbsp olive oil
250g butternut squash, peeled and cut into large chunks
1 tbsp fresh thyme leaves
1 garlic clove, crushed
1 onion, sliced
2 x 400g cans chickpeas, drained and rinsed
1 bay leaf
1 tbsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
1 tbsp harissa paste
1l vegetable stock
100g feta cheese, crumbled
1 lemon, zested and cut into wedges
2 tsp fennel seeds
1 tsp ground coriander
200g cavolo nero, shredded
handful fresh coriander leaves
salt and pepper to taste
Directions
Preheat the oven to 200°C (180°C fan/gas 6). Arrange the tomato halves cut-side up on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 20 minutes until softened and slightly caramelized. Set aside.
While the tomatoes roast, pour the remaining 2 tablespoons of olive oil into a large saucepan over low heat. Add the butternut squash chunks, thyme, crushed garlic, and sliced onion. Season generously with salt and pepper, and cook gently for 15 minutes until the vegetables begin to soften but do not brown.
Add the roasted tomatoes, drained chickpeas, bay leaf, cumin, cinnamon, turmeric, and harissa paste to the saucepan. Stir well to combine, season to taste, and pour in the vegetable stock. Bring the mixture to a boil, then reduce heat and simmer for 30-35 minutes until the liquid reduces and the flavors deepen.
While the stew simmers, place the crumbled feta in a small bowl and mix with the remaining 1 tablespoon of olive oil and the lemon zest. Set aside to serve later.
Toast the fennel seeds in a dry frying pan over medium heat for about 1 minute, stirring occasionally. Transfer to a mortar and pestle and lightly crush, or place in a bowl and crush gently with the back of a spoon. Set aside.
Stir the ground coriander and shredded cavolo nero into the stew and cook for 2 minutes until the greens just begin to wilt. Ladle the stew into serving bowls and top each portion with a dollop of the feta mixture, a scattering of fresh coriander leaves, a pinch of the crushed fennel seeds, and a grind of fresh pepper. Serve with lemon wedges on the side.
