Hello everybody, 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. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Squash and chickpea stew - vegetarian is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Squash and chickpea stew - vegetarian is something that I have loved my entire life.

A well-stocked spice cabinet is key for this hearty vegetarian stew. Add tomatoes and stock, scraping pan to loosen browned bits. This spicy, healthy, vegan Moroccan Butternut Squash Stew is packed full of squash, chickpeas, spinach, and warm spices. I consider myself a "conscientious omnivore." It would be very hard for me to be completely vegan, or even vegetarian.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Prepare 3 tbsp olive oil
2. Take 1/2 onion squash, cut into 2-3 cm chunks
3. Get 2 tsp Thyme leaves
4. Take 1 garlic clove crushed
5. Take 1/2 can chickpeas, rinsed and drained
6. Prepare 2 tsp ground cumin
7. Make ready 1 tsp cinnamon
8. Prepare 1/2-1 tbsp harissa paste
9. Take 500 ml vegetable stock
10. Take 100 g feta
11. Make ready Zest from 1 lemon
12. Make ready 1 handful green olives
13. Get 100 g cavolo nero

Bring mixture to a boil then. This healthy veggie stew has real depth of flavour. This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family.

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 😋

This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family. I want to incorporate more vegetarian dishes into my diet this winter, so I'll definitely be trying out this. I taught this vegan butternut squash and chickpea stew last February and I was waiting for the change in seasons to make it again. As opposed to most stews, this one doesn't take hours to cook and was perfect for a busy weeknight.

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