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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, squash and chickpea stew - vegetarian. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Squash and chickpea stew - vegetarian is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Squash and chickpea stew - vegetarian is something which I have loved my entire life.

Add to carrot mixture along with remaining chickpeas and soup. A well-stocked spice cabinet is key for this hearty vegetarian stew. Tomato paste is another staple worth having on hand; make sure to pu.

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

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

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. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal.

Steps 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 😋

This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. Enjoy this hearty stew for dinner made using squash and chickpeas - perfect for African cuisine. Stir in broth, tomatoes and chickpeas.

So that’s going to wrap it up for this special food squash and chickpea stew - vegetarian recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!