Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, squash and chickpea stew - vegetarian. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
I even used some of my favorite ingredients: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne. We should probs chat about why this lentil moroccan stew is so wonderful. Here are all the reasons I could think of (besides amazing flavor): Vegan and gluten free.
Squash and chickpea stew - vegetarian is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Squash and chickpea stew - vegetarian is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook squash and chickpea stew - vegetarian using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Squash and chickpea stew - vegetarian:
- Prepare 3 tbsp olive oil
- Get 1/2 onion squash, cut into 2-3 cm chunks
- Make ready 2 tsp Thyme leaves
- Get 1 garlic clove crushed
- Make ready 1/2 can chickpeas, rinsed and drained
- Take 2 tsp ground cumin
- Prepare 1 tsp cinnamon
- Prepare 1/2-1 tbsp harissa paste
- Prepare 500 ml vegetable stock
- Prepare 100 g feta
- Get Zest from 1 lemon
- Make ready 1 handful green olives
- Take 100 g cavolo nero
A well-stocked spice cabinet is key for this hearty vegetarian stew. Tomato paste is another staple worth having on hand; make sure to purchase in the tube for easier measuring and a much longer shelf life. Add onions and a pinch each of salt and pepper. North african squash and chickpea stew.
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 richly spiced combination of squash, tomatoes and pulses is based around a traditional Moroccan recipe, harira. That dish is actually a soup but, whenever I make it, I find myself veering towards such a thick and chunky texture that 'stew' seems a more appropriate description. Home » Main Dishes » Stewed Zucchini with Tomatoes and Chickpeas. Stewed Zucchini with Tomatoes and Chickpeas. This vegetarian dish is bursting with curry spices and flavour and makes a lovely plant-based addition to any meal plan, whether you're a meat eater wanting to eat more vegetables or vegetarian.
So that is going to wrap it up for this special food squash and chickpea stew - vegetarian recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at 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!
