I had no intention of blogging this recipe; in fact I only made it the first place as I was lacking inspiration and I know that C really likes chickpeas. I’ve seen a lot of recipes with variations of this chickpea stew which was probably why I wasn’t too excited by it. The recipe was in Sainsbury’s Magazine, (November 2019). I made a few tweaks to it as I was making it, notably adding the rind of half a preserved lemon to the stew and the other half to the herby yoghurt. I also steamed some kale and added a generous knob of butter through it. We both enjoyed the dish so much that I just had to share it. It’s quick and easy to make and packs a full flavour punch.
- 2 tsp olive oil
- 1 onion, sliced
- 1 x 400g pack peeled squash, cut into 1cm cubes
- 1 x 400g tin chickpeas, rinsed and drained
- ½-1 tbsp harissa paste
- 1 vegetable stock cube, crumbled – use gluten-free stock if required
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- 3 tbsp 0% fat Greek yogurt
- a handful of pomegranate seeds, optional
- 1 preserved lemon, rind only (half for the stew and half for the herby yoghurt)
- 200g Kale
- Knob of butter
- Heat the oil in a deep pan and fry the onion and squash for 5 minutes. Add the chickpeas, 400ml boiling water, harissa paste, the stock cube and half the preservedlemon rind, finely chopped. Simmer, covered, for 10 minutes, then uncover for another 5 minutes until the squash is soft when pierced with a knife and most of the liquid has evaporated to give a slightly soupy stew.
- Mix 1 tablespoon of each herb into the yogurt with the other half of the preserved lemon rind, finely chopped and season.
- Steam the kale for 5 minutes and then run the butter through the kale, season with salt. Stir the remaining herbs through the stew. Serve in deep bowls with the kale on the bottom, then the chickpea mixture dollop of the herb yogurt on top and a scattering of pomegranate seeds, if you wish.