Squash and chickpea stew - vegetarian. Ladle chickpea stew around couscous in each bowl. A well-stocked spice cabinet is key for this hearty vegetarian stew. Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and I want to incorporate more vegetarian dishes into my diet this winter, so I'll definitely be trying out this one.

And this squash and chickpea stew is a meatless one, so the total fat content is minimal. Like all good stews, this is a fine make-ahead recipe. The orange colour of squash signals beta carotene, a plant pigment that's a potent disease-fighter. You can cook Squash and chickpea stew - vegetarian using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Squash and chickpea stew - vegetarian

You need 3 tbsp of olive oil.
You need 1/2 of onion squash, cut into 2-3 cm chunks.
Prepare 2 tsp of Thyme leaves.
You need 1 of garlic clove crushed.
You need 1/2 can of chickpeas, rinsed and drained.
Prepare 2 tsp of ground cumin.
It's 1 tsp of cinnamon.
Prepare 1/2-1 tbsp of harissa paste.
It's 500 ml of vegetable stock.
Prepare 100 g of feta.
You need of Zest from 1 lemon.
Prepare 1 handful of green olives.
You need 100 g of cavolo nero.

And this squash and chickpea stew is a meatless one, so. The chickpeas and lentils help to boost the protein content of this dish and the squash adds a delicious sweetness to the meal. The seasoning for this stew is very simple, just a ton of smoked paprika and curry powder, plus a little pinch of red pepper flakes for kick. I simmered the soup for a good long time which made the potatoes break down and thicken the broth into a wonderfully.

Squash and chickpea stew - vegetarian step by step

Heat 2tbsp oil in a large pan. Add the garlic, squash and thyme. Cook on low-medium for 15-20 minutes until the squash softens..
Add chickpeas, spices, harissa and the stock..
Bring to the boil. Cover and simmer for 35-40 minutes..
Crumble the feta into a bowl. Add 1 tbsp olive oil and the lemon zest. Leave that to one side..
Back to the saucepan. Add the olives with about 5-10 mins to go..
Then tear the cavolo nero into smaller pieces and add to the pan. Cook for 2-3 minutes..
Serve the stew and top it with the feta. Enjoy 😋.

This easy Moroccan Pumpkin & Chickpea Stew recipe is filled with warm spices and heart healthy produce, this is the perfect Filled with warm spices and heart healthy produce, this is the perfect way to use this winter squash. I've never used pumpkin, other than store-bought puree for breads and. As opposed to most stews, this one doesn't take hours to cook and was perfect for a busy weeknight. Actually, I was so busy on Monday that I had to serve it with. Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine.