MOROCCAN VEGETABLE RECIPES

VEGETABLE SOUP RECIPES | BBC GOOD FOOD

Vegetable soup recipes | BBC Good Food image

Cook a warming vegetable soup and be well on your way to 5-a-day. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW RECIPE | BBC ...

Moroccan chickpea, squash & cavolo nero stew recipe | BBC ... image

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

Total Time 1 hours 25 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 19

Ingredients

4 tomatoes, halved
5 tbsp olive oil
250g butternut squash, peeled and chopped into large chunks
1 tbsp thyme leaves
1 garlic clove, crushed
1 onion, sliced
2 x 400g cans chickpeas, drained
1 bay leaf
1 tbsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
1 tbsp harissa
1l vegetable stock
100g feta, crumbled
1 lemon, zested, then cut into wedges
2 tsp fennel seeds
1 tsp ground coriander
200g cavolo nero, shredded
handful fresh coriander leaves, to serve

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, FatContent 25 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 14 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.3 milligram of sodium

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