Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, squash and chickpea stew - vegetarian. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetarian Moroccan stew with butternut squash and chickpeas sings with a medley of vegetables, raisins, and spices. Serve it with whole wheat couscous and a spoonful of Greek yogurt for a filling meatless main dish. Heat the oil in a large saucepan over a medium heat.
Squash and chickpea stew - vegetarian is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Squash and chickpea stew - vegetarian is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Prepare 3 tbsp olive oil
- Make ready 1/2 onion squash, cut into 2-3 cm chunks
- Make ready 2 tsp Thyme leaves
- Take 1 garlic clove crushed
- Prepare 1/2 can chickpeas, rinsed and drained
- Take 2 tsp ground cumin
- Make ready 1 tsp cinnamon
- Prepare 1/2-1 tbsp harissa paste
- Take 500 ml vegetable stock
- Take 100 g feta
- Prepare Zest from 1 lemon
- Make ready 1 handful green olives
- Make ready 100 g cavolo nero
Share simply or with couscous, naan and a dollop of Greek yogurt or coconut cream! 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.
Steps 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 😋
Serve with naan for the perfect meal! Add the garam masala, fresh red chilli, cumin and turmeric and cook until the. Add the vegetables and canned tomatoes and bring to a simmer. When the squash and carrots are soft, squash about half of them into the sauce using the back of a wooden spoon to create a thick sauce. Add the spinach and stir in slowly until wilted.
So that is going to wrap it up with this special food squash and chickpea stew - vegetarian recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!
