Squash and chickpea stew - vegetarian. Add to carrot mixture along with remaining chickpeas and soup. A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils! You'll love this filling vegetarian meal!
Tomato paste is another staple worth having on hand; make sure to pu.
Add tomatoes and stock, scraping pan to loosen browned bits.
This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices.
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Add to carrot mixture along with remaining chickpeas and soup. A healthy lentil moroccan stew made with chickpeas, butternut squash, and lentils! You'll love this filling vegetarian meal!
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Ingredients - Squash and chickpea stew - vegetarian:
- You need 3 tbsp olive oil.
- You need 1/2 of onion squash, cut into 2-3 cm chunks.
- Prepare 2 tsp of Thyme leaves.
- Give 1 garlic clove crushed.
- Prepare 1/2 can - chickpeas, rinsed and drained.
- Need 2 tsp of ground cumin.
- Need 1 tsp of cinnamon.
- Provide 1/2-1 tbsp - harissa paste.
- You need 500 ml of vegetable stock.
- Require 100 g for feta.
- Require Zest from 1 lemon.
- You need 1 handful for green olives.
- Give 100 g of cavolo nero.
I consider myself a "conscientious omnivore." It would be very hard for me to be completely vegan, or even vegetarian. This healthy veggie stew has real depth of flavour. 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.
Squash and chickpea stew - vegetarian making:
- 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 😋.
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. Bring mixture to a boil then. Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat.
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