Chickpea, Squash and Kale Stew
TM6 TM5

Chickpea, Squash and Kale Stew

4.3 (109 ratings)

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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all