One bite of this Moroccan chickpea, squash, and cavolo nero stew was enough to send my taste buds on a flavor journey. The rich, complex flavors were a revelation, and I knew I had stumbled upon a new culinary gem. If I had been served this dish in a restaurant, I would have been ecstatic. The stew was truly delicious, and I’m already planning my next batch. Other reviewers of the recipe echoed my enthusiasm, calling it the ‘best vegetarian meal’ they’ve ever made and praising its incredible flavors. One reviewer described it as ‘really nice,’ while another called it ‘fabulous,’ solidifying its status as a highly recommended dish.
Here’s how to recreate this Moroccan masterpiece, adapted from BBC Good Food:
Ingredients:
* Four tomatoes, halved
* Five tablespoons of olive oil
* 250g butternut squash, peeled and chopped into large chunks
* One tablespoon thyme leaves
* One garlic clove, crushed
* One onion, sliced
* Two x 400g cans chickpeas, drained
* One bay leaf
* One tablespoon ground cumin
* One teaspoon ground cinnamon
* Half teaspoon turmeric
* One tablespoon harissa
* One liter vegetable stock
* 100g feta, crumbled
* One lemon, zested, then cut into wedges
* Two teaspoons fennel seeds
* One teaspoon ground coriander
* 200g cavolo nero, shredded
* Handful fresh coriander leaves, to serve
Method:
1. Preheat oven to 200C (180C fan/gas six). Place the tomatoes on a baking sheet lined with baking parchment, drizzle with olive oil, season, and roast in the oven for 20 minutes.
2. While the tomatoes roast, pour oil into a large saucepan and add the squash, thyme, garlic, and onion. Season and cook on a low heat for 15 minutes.
3. Once the tomatoes are roasted, add them to the saucepan along with the chickpeas, bay leaf, ground spices, and harissa. Season again and pour in the stock. Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes until the liquid has reduced.
4. While the stew simmers, prepare the feta topping. Place the feta in a small bowl, add the olive oil and lemon zest, mix well, and set aside.
5. 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).
6. Add the ground coriander and cavolo nero to the stew and cook for two minutes.
7. To serve, dish out the stew into bowls, top with the feta mixture, coriander leaves, and crushed fennel, and season generously. Add a lemon wedge for extra zing.
Squeezing a little lemon over the dish adds an extra burst of flavor that I found truly delightful. This Moroccan chickpea, squash, and cavolo nero stew is a hearty, flavorful vegetarian meal that’s sure to become a new favorite in your kitchen.
