- 4 large tomatoes, halved
- 5 tbsp olive oil
- 250g butternut squash, peeled and chopped into large chunks
- 1 tbsp thyme leaves
- 1 garlic clove, diced
- 1 onion, sliced
- 2x 400g cans of chickpeas, drained
- 1 bay leaf
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp turmeric
- 1l of vegetable stock
- 2 tsp fennel seeds
Here’s a hearty, warm and tasty stew, ideal for the cold winter months ahead. Easy to make and packed full of heart-friendly goodness with plenty of fibre. Enjoy!
- 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, and ground 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.
- 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 a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.
Publication date: 19 December 2019
This recipe is proposed for the commitment(s):
- Challenge: 7 vegetarian meals per week
- Choose local, seasonal and organic vegetables
- Introduce vegetarian meals
- Make your own meals
- Reduce your food waste