MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW
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
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
SPAGHETTI SQUASH W/ CHICKPEAS & KALE
This easy spaghetti squash with kale is a great healthy weeknight dinner! Flavored with rosemary, lemon, and sun-dried tomatoes, it's a delicious vegan and gluten-free dish.
Provided by Jeanine Donofrio
Categories Main Dish
Yield 2 to 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 400F.
- Prepare your squash following the directions in this post.
- In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, the whole garlic clove (we'll remove it later), rosemary, chile flakes, and pinches of salt and pepper.
- Once the shallot starts to soften add the chickpeas and cook for a few minutes until lightly golden brown. If you're using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the kale and lemon juice, and stir.
- Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.
STUDIO755: SPAGHETTI SQUASH W/TOMATO CHICKPEA KALE STEW
Categories Vegetable Low Carb Vegetarian Wheat/Gluten-Free Healthy Vegan
Yield 4-8 people
Number Of Ingredients 11
Steps:
- Cut&gut spaghetti squash, rub inside w/olive oil, add thin slices of garlic, salt & pepper it, and place facing up on baking in 375 degree oven for about 45min - until flesh of squash can be pierced w/knife with little resistance. Meanwhile... In a large pot or skillet, heat the olive oil over medium-high heat. Add the onion & sautee for a 3-4 min. Then add garlic, red pepper flakes, paprika, oregano & basil. Cook, stirring frequently, until the onion is softened,another 2-3 min. (Reduce the heat if the onions start to brown.) Add can of tomatoes with liquid, olives, and chickpeas. Stir to combine & simmer for a couple minutes. Add kale, stir it up, then cover and let it simmer until kale starts to wilt. This should only be 5-7 mins since you want the kale to lose its texture & crispness) Add salt and freshly ground black pepper, to taste. Shred spaghetti squash with a fork and place in mound in center of serving platter. Pile the veggie stew stuff on top & serve. (Idea for optional garnish for additional yumminess: goat cheese?) XO
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