Squash and chickpea stew - vegetarian

Name: Squash and chickpea stew - vegetarian
Yield: 2 people
Cuisine: British
Ingredients: 3 tbsp olive oil; 1/2 onion squash, cut into 2-3 cm chunks; 2 tsp Thyme leaves; 1 garlic clove crushed; 1/2 can chickpeas, rinsed and drained; 2 tsp ground cumin; 1 tsp cinnamon; 1/2-1 tbsp harissa paste; 500 ml vegetable stock; 100 g feta; Zest from 1 lemon; 1 handful green olives; 100 g cavolo nero

Alessandra @alessa

Warm and tasty autumn flavours. The lemon in the feta may seem a bit unnecessary but it makes a difference! #vegetarian #healthy

Alessandra @alessa

Warm and tasty autumn flavours. The lemon in the feta may seem a bit unnecessary but it makes a difference! #vegetarian #healthy

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Ingredients

2 people

3 tbspolive oil
1/2onion squash, cut into 2-3 cm chunks
2 tspThyme leaves
1garlic clove crushed
1/2 canchickpeas, rinsed and drained
2 tspground cumin
1 tspcinnamon
1/2-1 tbspharissa paste
500 mlvegetable stock
100 gfeta
Zest from 1 lemon
1 handfulgreen olives
100 gcavolo nero

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Steps

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 😋