Squash And Chickpea Moroccan Stew Recipes

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MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW



Moroccan chickpea, squash & cavolo nero stew image

This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family

Provided by Romilly Newman

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 19

4 tomatoes, halved
5 tbsp olive oil
250g butternut squash, peeled and chopped into large chunks
1 tbsp thyme leaves
1 garlic clove, crushed
1 onion, sliced
2 x 400g cans chickpeas, drained
1 bay leaf
1 tbsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
1 tbsp harissa
1l vegetable stock
100g feta, crumbled
1 lemon, zested, then cut into wedges
2 tsp fennel seeds
1 tsp ground coriander
200g cavolo nero, shredded
handful fresh coriander leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tbsp olive oil, season and roast in the oven for 20 mins or until soft. Set aside.
  • Meanwhile, pour 2 tbsp oil into a large saucepan and add the squash, thyme, garlic and onion. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
  • Add the tomatoes, chickpeas, bay, ground spices and harissa. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until the liquid has reduced.
  • Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.
  • Toast the fennel seeds in a frying pan for 1 min, then lightly crush with a pestle and mortar, or in a bowl with the back of a rolling pin.
  • Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.

Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW



Moroccan Squash, Chickpea, and Spinach Stew image

A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 17

1 tablespoon vegetable oil
1 medium onion, chopped
1 (3/4 inch thick) slice fresh ginger, peeled and grated
2 teaspoons ground sweet paprika
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can chopped tomatoes
2 cups vegetable stock
¾ cup sultana raisins
3 teaspoons honey
1 (8 ounce) package fresh spinach
½ cup flaked almonds
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
  • Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
  • While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
  • Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
  • Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g

SQUASH AND CHICKPEA MOROCCAN STEW



Squash and Chickpea Moroccan Stew image

I have not had a chance to try this yet. From Ask Aida's "Light & Healthy" episode. You can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)

Provided by Melissa and her Pan

Categories     Beans

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium garlic cloves, thinly sliced
2 teaspoons ground cumin
1 (3 inch) cinnamon sticks
salt & freshly ground black pepper
1 lb butternut squash, large dice
3/4 lb red potatoes, large dice
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups cooked chickpeas, drained
1 (14 ounce) can diced tomatoes, with juices
1 pinch saffron thread (optional)
1/2 preserved lemon, finely chopped
1 cup green olives in brine (recommend ( Cerignola)
steamed couscous, for serving
fresh cilantro leaves, roughly chopped, for garnish
toasted slivered almonds, for garnish
plain yogurt, for garnish

Steps:

  • Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
  • Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
  • Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

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