Chickpea, Squash and Kale Stew
TM6 TM5

Chickpea, Squash and Kale Stew

4.5 (38 ratings)

Ingredients

  • 1 garlic clove
  • 1 Tbsp fresh thyme leaves
  • 100 g onions, quartered
  • 35 g olive oil, plus 1 Tbsp
  • 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 Tbsp harissa (optional)
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • 1 vegetable stock cube (for 0.5 l), 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
  • fresh coriander leaves, for garnishing
  • 2 tsp dried fennel seeds, toasted

Nutrition
per 1 portion
Calories
1529 kJ / 368 kcal
Protein
12 g
Carbohydrates
19 g
Fat
26 g

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