Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, squash and chickpea stew - vegetarian. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Squash and chickpea stew - vegetarian is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Squash and chickpea stew - vegetarian is something that I have loved my whole life. They’re nice and they look fantastic.
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!
To get started with this particular 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 cook it.
The ingredients needed to make Squash and chickpea stew - vegetarian:
- Make ready 3 tbsp olive oil
- Get 1/2 onion squash, cut into 2-3 cm chunks
- Prepare 2 tsp Thyme leaves
- Take 1 garlic clove crushed
- Make ready 1/2 can chickpeas, rinsed and drained
- Make ready 2 tsp ground cumin
- Get 1 tsp cinnamon
- Take 1/2-1 tbsp harissa paste
- Get 500 ml vegetable stock
- Make ready 100 g feta
- Make ready Zest from 1 lemon
- Take 1 handful green olives
- Make ready 100 g 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.
Instructions to make Squash and chickpea stew - vegetarian:
- 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.
So that’s going to wrap this up for this special food squash and chickpea stew - vegetarian recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
