Moroccan Chickpea, Squash and Cavolo Nero Stew

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!

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.