Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 35 g olive oil, plus 1 Tbsp
- 100 g onions, quartered
- 1 garlic clove
- 1 Tbsp fresh thyme leaves
- 250 g butternut squash, peeled, cut in pieces (3-4 cm)
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 480 g tinned chickpeas, rinsed, drained (2 x 400 g tins)
- 6 sun-dried tomatoes in oil, drained, sliced (5 mm)
- 1 bay leaf
- 1 Tbsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 1 Tbsp harissa (optional)
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade, crumbled - 800 g boiling water
- 100 g feta cheese
- 1 lemon, finely grated zest only
- 1 tsp ground coriander
- 150 g kale, shredded, large stalks removed
- 2 tsp dried fennel seeds, toasted
- fresh coriander leaves, for garnishing
- Nutrition
- per 1 portion
- Calories
- 1529 kJ / 368 kcal
- Protein
- 12 g
- Carbohydrates
- 19 g
- Fat
- 26 g
- Saturated Fat
- 6 g
- Sodium
- 1041 mg
In Collections
Alternative recipes
Show allPasta with Vegetable Ragout
45min
Potato Pancakes
45min
Creamy Mushroom Truffle Soup
50min
Roasted Cauliflower Steaks with Salsa and Purée
1 godz.
Quick Tomato and Basil Gnocchi
25min
Lentil and Vegetable Bolognese Sauce
45min
Sweet and Sour Tofu with Un-fried Rice
2 Std. 5 Min
Vegan Chickpea and Mushroom Stew
30min
Butterbean and Feta Burgers
1 godz. 30 min
Mushroom Stroganoff
30min
Chana Masala
45min
Chick Pea Curry
35min