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Moroccan Chickpea, Squash & Cavolo Nero Stew Recipe

Moroccan Chickpea, Squash & Cavolo Nero Stew Recipe
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Photos of Moroccan Chickpea, Squash & Cavolo Nero Stew Recipe

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.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes

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

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.

  2. 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.

  3. Add the cubed butternut squash, chopped cavolo nero, chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.

  4. Bring the stew to a boil, then reduce the heat and simmer for about 30 minutes, or until the squash is tender.

  5. 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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