Moroccan chickpea, squash & cavolo nero stew

• tomatoes↗4

  halved

• olive oil↗5 tbsp tbsp
• butternut squash↗250g g

  peeled and chopped into large chunks

• thyme leaves↗1 tbsp tbsp
• garlic clove↗1

  crushed

• onion↗1

  sliced

• chickpeas↗2 x 400g cans

  2 x 400g cans, drained

• bay leaf↗1
• ground cumin↗1 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• turmeric↗½ tsp tsp
• harissa↗1 tbsp tbsp
• vegetable stock↗1l l
• feta↗100g g

  crumbled

• lemon↗1

  zested, then cut into wedges

• fennel seeds2 tsp
• ground coriander↗1 tsp
• cavolo nero↗200g

  shredded

• handful fresh coriander

  leaves, to serve

Step-by-step instructions

1. 1

   Heat oven to 200 °C/180 °C 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. 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. 3

   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.

4. 4

   Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.

5. 5

   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.

6. 6

   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.