Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, squash and chickpea stew - vegetarian. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Squash and chickpea stew - vegetarian is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Squash and chickpea stew - vegetarian is something that I have loved my whole life.
To get started with this recipe, we have to first 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:
- Take olive oil
- Make ready onion squash, cut into 2-3 cm chunks
- Get Thyme leaves
- Take garlic clove crushed
- Make ready chickpeas, rinsed and drained
- Prepare ground cumin
- Prepare cinnamon
- Make ready harissa paste
- Get vegetable stock
- Make ready feta
- Get Zest from 1 lemon
- Prepare green olives
- Make ready cavolo nero
Add the garam masala, fresh red chilli, cumin and turmeric and cook until the. Cook squash whole on a baking sheet. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.
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 😋
This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. Add the spinach and stir in slowly until wilted. Serve with a spoonful of yoghurt and the couscous. A warming stew for busy evenings, Moroccan Butternut Squash Chickpea Stew is easy to pull together. Share simply or with couscous, naan and a dollop of Greek yogurt or coconut cream!
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