Sweet, seasonal and hearty
A quick and easy end-of-summer supper that's guaranteed to please.
Easily adaptable too, depending on what you have to hand or how much time you have: pay greater homage to its North African roots with harissa or rass el hanout - go all out with a feta garnish if you're so inclined - use fresh or tinned tomatoes - it's up to you!
As always, prepare your ingredients beforehand so you can get this on the table in double quick-time. Autumnal squash would work well in this too - butternut squash or pumpkin perhaps.
Serves 6-7
Ingredients:
3-5 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, crushed (OR a tsp of blended garlic and ginger) 4 sprigs rosemary, finely chopped 1 tsp thyme 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp ground coriander 1/2 tsp chili flakes 1 tin of tomatoes (400g), (OR 4 fresh tomatoes, sliced) 1 litre vegetable stock 1-3 bay leaves (I like more!) 200g cavolo nero, shredded Serve with crusty bread (ideal with lemony feta topping) or rice (if you're in a no-nonsense mood). To garnish (all optional): /A few sprigs of fresh coriander /Your choice of cheese: grated parmiggiano reggiano, or a mix of feta with roasted fennel seeds and lemon zest /Some lemon wedges
Method
Start off by preparing your ingredients - chopping and slicing - and if you're using fresh tomatoes, preheat the oven to 200C/180C fan/gas 6.
If you're using fresh tomatoes, drizzle them with about 2 tbsp olive oil, salt and pepper (and some sprigs of thyme or a shake of oregano if you like). Roast them for about 20 minutes - until soft.
Heat 3 tbsp oil (or thereabouts) in a heavy bottom high-sided pot with a lid for later. Add the garlic, onion, thyme, rosemary and chili flakes. Sauté on a medium heat, until onions are transluscent and the mix is fragrant.
Add the chickpeas, tomatoes, bay leaf, ground cumin and cinnamon to the pot. Season to taste, then add the veg stock.
Add the cavolo nero and ground coriander, and cook for 2 mins.
From here, you can choose how to serve! I like the stew on the thicker side with a little grated parmiggiano reggiano (which you can omit to make this VG), and brown rice.
Alternatively, you could whip up a feta mix with toasted fennel or cumin seeds and lemon zest as a topping, accompanying the stew with some crusty bread.
I hope you enjoy this recipe. If you try it out, do let me know what you think!
Comments