
Devices & Accessories
Chickpea, Squash and Kale Stew
Prep. 15 min
Total 45 min
4 portions
Ingredients
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olive oil plus 1 Tbsp35 g
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onions quartered100 g
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garlic clove1
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fresh thyme leaves1 Tbsp
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butternut squash peeled, cut in pieces (3-4 cm)250 g
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fine sea salt½ tsp
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ground black pepper¼ tsp
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tinned chickpeas rinsed, drained (2 x 400 g tins)480 g
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sun-dried tomatoes in oil drained, sliced (5 mm)6
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bay leaf1
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ground cumin1 Tbsp
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ground cinnamon1 tsp
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ground turmeric½ tsp
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harissa (optional)1 Tbsp
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vegetable stock cube (for 0.5 l) crumbled1
-
boiling water800 g
-
feta cheese100 g
-
lemon finely grated zest only1
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ground coriander1 tsp
-
kale shredded, large stalks removed150 g
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dried fennel seeds toasted2 tsp
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fresh coriander leaves for garnishing
Difficulty
easy
Nutrition per 1 portion
Sodium
1041 mg
Protein
12 g
Calories
1529 kJ /
368 kcal
Fat
26 g
Saturated Fat
6 g
Carbohydrates
19 g
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