How To Make Moroccan Chickpea, Squash & Cavolo Nero Stew
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 butternut squash, peeled, seeded, and cubed
- 1 bunch of cavolo nero, stems removed and leaves chopped
- 2 cans of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
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Add the ground cumin, ground coriander, ground turmeric, and ground cinnamon to the pot. Stir well to coat the onions and garlic in the spices.
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Add the cubed butternut squash, chopped cavolo nero, chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
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Bring the stew to a boil, then reduce the heat and simmer for about 30 minutes, or until the squash is tender.
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Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice. Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 830mg
- Total Carbohydrates : 55g
- Dietary Fiber : 13g
- Sugar : 11g
- Protein : 11g
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