After one mouthful of this Moroccan chickpea, squash and cavolo nero stew, my eyebrows raised while registering the new flavours.
Admittedly, if I was served this dish in a restaurant, I would be very happy indeed – the stew tasted delicious (and I’ll definitely be making it again).
In agreement, other reviewers of the recipe said it was the “best vegetarian meal” they’ve made and highlighted the “flavours” of the dish.
One reviewer said the meal is “really nice” and another said it’s a “fabulous” dish – so it’s a dish many people highly recommend.
Here’s how to make the Moroccan chickpea, squash and cavolo nero stew from BBC Good Food:
Moroccan chickpea, squash and cavolo nero stew
Serves: four people
Ingredients
- Four tomatoes, halved
- Five tbsp of olive oil
- 250g butternut squash, peeled and chopped into large chunks
- One tbsp thyme leaves
- One garlic clove, crushed
- One onion, sliced
- Two x 400g cans chickpeas, drained
- One bay leaf
- One tbsp ground cumin
- One tsp ground cinnamon
- Half tsp turmeric
- One tbsp harissa
- One litre vegetable stock
- 100g feta, crumbled
- One lemon, zested, then cut into wedges
- Two tsp fennel seeds
- One tsp ground coriander
- 200g cavolo nero, shredded
- Handful fresh coriander leaves, to serve
Method
Heat oven to 200C (180C fan/gas six). Put the tomatoes on a baking sheet lined with baking parchment, drizzle over olive oil, season and roast in the oven for 20 minutes.
Meanwhile, pour oil into a large saucepan and add the squash, thyme, garlic and onion. Season and cook on a low heat for 15 minutes.
Once the tomatoes are roasted, add them into the saucepan along with chickpeas, the bay leaf, ground spices and harissa. Season again and pour in the stock.
Bring to the boil, then reduce the heat and simmer for 30 to 35 minutes until the liquid has reduced.
Elsewhere
Put the feta in a small bowl and add the olive oil and lemon zest. Mix well and set aside. Toast the fennel seeds in a frying pan for one minute, then lightly crush with a pestle and mortar (or in a bowl with the top of a rolling pin).
Add the ground coriander and cavolo nero to the stew and cook for two minutes. After dishing out the stew into bowls, add the feta mixture, coriander leaves and crushed fennel, plus more seasoning and a lemon wedge.
Do note that squeezing some lemon over the dish adds an extra oomph of flavour that I found delightful.
