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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, squash and chickpea stew - vegetarian. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Squash and chickpea stew - vegetarian is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Squash and chickpea stew - vegetarian is something which I have loved my whole life.

Heat the oil in a large saucepan over a medium heat. Add the onions and sauté until just starting to turn golden. Turn the heat down to medium-low and add the garlic, celery, pepper, turmeric, cinnamon and ginger.

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

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

This recipe is vegetarian or vegan and gluten free. Butternut Squash, Chickpea & Lentil Moroccan Stew Cozy vegan Moroccan stew simmered with spices, tender butternut squash and protein-packed chickpeas & lentils. This incredible, healthy Moroccan stew recipe makes a wonderful plant based dinner the whole family will love. Serve with naan for the perfect 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 😋

Add the garam masala, fresh red chilli, cumin and turmeric and cook until the. Drain and rinse the butterbeans and chickpeas, then stir them through the stew along with the spinach. Add the squash and carrots and toss to coat with the spices. Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover.

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