The cinnamon adds a really nice, rich flavour and if you have the time to roast the tomatoes first it makes it a little more special… Well, compared to the one-pot wonders that I have been dazzling friends with for years!
The chickpeas – or garbanzo beans – are a good source of dietary fibre which, along with the onions and garlic, are beneficial for your gut health. I highly recommend Gut by Giulia Enders if you’re interested in reading more about this subject.
Back to the stew…
- 4 tomatoes, cut into quarters
- 2 x 400g cans chickpeas (garbanzo beans) drained
- large handful of kale, shredded
- 1 medium-sized butternut squash, peeled and chopped into large chunks
- 3 tbsp olive oil (approx)
- 2-3 garlic cloves, crushed
- 1 large white or brown onion, sliced
- 1 bay leaf
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp ground coriander
- 1 litre vegetable stock
- 100g feta cheese
- 1 lemon, zested, then cut into wedges
- coriander leaves, to serve
How to make it
- Heat oven to 200c / gas mark 6. Put the tomatoes on a baking tray, drizzle over with olive oil, season and roast in the oven for 20 mins or until soft. When they’re done set them aside.
- Meanwhile, pour 2 tbsp oil into a large saucepan and add the butternut squash, garlic and onion. Season and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown).
- Add the cooked tomatoes, chickpeas, bay leaf and all the spices. 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.
- Crumble the feta in a small bowl and add a little olive oil and the lemon zest. Mix well.
- Add the kale to the stew and cook for a further two minutes.
- Serve the stew in a bowl and top with a scoop of the lemony feta. Serve with lemon wedges on the side and a few coriander leaves if you like.