Chickpea, Squash and Kale Stew

Name: Chickpea, Squash and Kale Stew
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 35 g olive oil; 100 g onions; 1 garlic clove; 1 Tbsp fresh thyme leaves; 250 g butternut squash; ½ tsp fine sea salt; ¼ tsp ground black pepper; 480 g tinned chickpeas; 6 sun-dried tomatoes in oil; 1 bay leaf; 1 Tbsp ground cumin; 1 tsp ground cinnamon; ½ tsp ground turmeric; 1 vegetable stock cube (for 0.5 l); 800 g boiling water; 100 g feta cheese; 1 lemon; 1 tsp ground coriander; 150 g kale; 2 tsp dried fennel seeds; fresh coriander leaves

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Schwierigkeitsgrad einfach

Arbeitszeit 15 Min

Gesamtzeit 45 Min

Portionen 4 portions

Zutaten

35 g olive oil, plus 1 Tbsp
100 g onions, quartered
1 garlic clove
1 Tbsp fresh thyme leaves
250 g butternut squash, peeled, cut in pieces (3-4 cm)
½ tsp fine sea salt
¼ tsp ground black pepper
480 g tinned chickpeas, rinsed, drained (2 x 400 g tins)
6 sun-dried tomatoes in oil, drained, sliced (5 mm)
1 bay leaf
1 Tbsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
1 Tbsp harissa (optional)
1 vegetable stock cube (for 0.5 l), crumbled
oder 1 heaped tsp vegetable stock paste, homemade, crumbled
800 g boiling water
100 g feta cheese
1 lemon, finely grated zest only
1 tsp ground coriander
150 g kale, shredded, large stalks removed
2 tsp dried fennel seeds, toasted
fresh coriander leaves, for garnishing

Nährwerte: pro 1 portion
Brennwert: 1529 kJ / 368 kcal
Eiweiß: 12 g
Kohlenhydrate: 19 g
Fett: 26 g
gesättigte Fettsäuren: 6 g
Natrium: 1041 mg