Squash and chickpea stew - vegetarian
Squash and chickpea stew - vegetarian

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, squash and chickpea stew - vegetarian. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Squash and chickpea stew - vegetarian is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Squash and chickpea stew - vegetarian is something that I’ve loved my whole life. They are fine and they look fantastic.

Add to carrot mixture along with remaining chickpeas and soup. A well-stocked spice cabinet is key for this hearty vegetarian stew. Add tomatoes and stock, scraping pan to loosen browned bits.

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

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. And this squash and chickpea stew is a meatless one, so. You can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until Add broth, chickpeas, tomatoes and their juices, and saffron, if using.

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 😋

Bring mixture to a boil then. 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. A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils! You'll love this filling vegetarian meal!

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