Moroccan chickpea squash cavolo nero stew
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
Moroccan chickpea, squash & cavolo nero stew serves 4 original recipe by BBC Good Food.
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