Chickpea, Squash and Kale Stew

Name: Chickpea, Squash and Kale Stew
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 35 g olive oil; 100 g onions; 1 garlic clove; 1 Tbsp fresh thyme leaves; 250 g butternut squash; ½ tsp fine sea salt; ¼ tsp ground black pepper; 480 g tinned chickpeas; 6 sun-dried tomatoes in oil; 1 bay leaf; 1 Tbsp ground cumin; 1 tsp ground cinnamon; ½ tsp ground turmeric; 1 vegetable stock cube (for 0.5 l); 800 g boiling water; 100 g feta cheese; 1 lemon; 1 tsp ground coriander; 150 g kale; 2 tsp dried fennel seeds; fresh coriander leaves

4.3 128 évaluations

Prép. 15min

Total 45min

4 portions

Ingrédients

olive oil plus 1 Tbsp
35 g
onions quartered
100 g
garlic clove
1
fresh thyme leaves
1 Tbsp
butternut squash peeled, cut in pieces (3-4 cm)
250 g
fine sea salt
½ tsp
ground black pepper
¼ tsp
tinned chickpeas rinsed, drained (2 x 400 g tins)
480 g
sun-dried tomatoes in oil drained, sliced (5 mm)
6
bay leaf
1
ground cumin
1 Tbsp
ground cinnamon
1 tsp
ground turmeric
½ tsp
harissa (optionnel)
1 Tbsp
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade, crumbled
boiling water
800 g
feta cheese
100 g
lemon finely grated zest only
1
ground coriander
1 tsp
kale shredded, large stalks removed
150 g
dried fennel seeds toasted
2 tsp
fresh coriander leaves for garnishing