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
Prep:35 mins
Serves 4
4 tomatoes, halved5 tbsp olive oil250g butternut squash, peeled and chopped into large chunks1 tbsp thyme leaves1 garlic clove, crushed1 onion, sliced2 x 400g cans chickpeas, drained1 bay leaf1 tbsp ground cumin1 tsp ground cinnamon½ tsp turmeric1 tbsp harissa1l vegetable stock100g feta, crumbled1 lemon, zested, then cut into wedges2 tsp fennel seeds1 tsp ground coriander200g cavolo nero, shreddedhandful fresh coriander leaves, to serve
STEP 1Heat 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.STEP 2Meanwhile, 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).STEP 3Add 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.STEP 4Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.STEP 5Toast 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.STEP 6Add 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.
