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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
- 368 kcal / 1529 kJ
- Protein
- 12 g
- Fat
- 26 g
- Carbohydrates
- 19 g
- Saturated Fat
- 6 g
- Sodium
- 1041 mg