Recipe of Favorite Squash and chickpea stew - vegetarian

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, squash and chickpea stew - vegetarian. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Squash and chickpea stew - vegetarian is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Squash and chickpea stew - vegetarian is something that I’ve loved my entire life.

This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices. I consider myself a "conscientious omnivore." It would be very hard for me to be completely vegan, or even vegetarian. A well-stocked spice cabinet is key for this hearty vegetarian stew. Add tomatoes and stock, scraping pan to loosen browned bits.

To get started with this recipe, we must first prepare a few components. You can have squash and chickpea stew - vegetarian using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Squash and chickpea stew - vegetarian:

1. Prepare 3 tbsp olive oil
2. Get 1/2 onion squash, cut into 2-3 cm chunks
3. Make ready 2 tsp Thyme leaves
4. Get 1 garlic clove crushed
5. Prepare 1/2 can chickpeas, rinsed and drained
6. Take 2 tsp ground cumin
7. Get 1 tsp cinnamon
8. Prepare 1/2-1 tbsp harissa paste
9. Take 500 ml vegetable stock
10. Prepare 100 g feta
11. Get Zest from 1 lemon
12. Make ready 1 handful green olives
13. Prepare 100 g cavolo nero

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. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal.

Instructions to make Squash and chickpea stew - vegetarian:

1. 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.
2. Add chickpeas, spices, harissa and the stock.
3. Bring to the boil. Cover and simmer for 35-40 minutes.
4. Crumble the feta into a bowl. Add 1 tbsp olive oil and the lemon zest. Leave that to one side.
5. Back to the saucepan. Add the olives with about 5-10 mins to go.
6. Then tear the cavolo nero into smaller pieces and add to the pan. Cook for 2-3 minutes.
7. Serve the stew and top it with the feta. Enjoy 😋

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