
Dispositivos y accesorios
Chickpea, Squash and Kale Stew
Prep. 15min
Total 45min
4 portions
Ingredientes
-
olive oil plus 1 Tbsp35 g
-
onions quartered100 g
-
garlic clove1
-
fresh thyme leaves1 Tbsp
-
butternut squash peeled, cut in pieces (3-4 cm)250 g
-
fine sea salt½ tsp
-
ground black pepper¼ tsp
-
tinned chickpeas rinsed, drained (2 x 400 g tins)480 g
-
sun-dried tomatoes in oil drained, sliced (5 mm)6
-
bay leaf1
-
ground cumin1 Tbsp
-
ground cinnamon1 tsp
-
ground turmeric½ tsp
-
harissa (opcional)1 Tbsp
-
vegetable stock cube (for 0.5 l) crumbled1
-
boiling water800 g
-
feta cheese100 g
-
lemon finely grated zest only1
-
ground coriander1 tsp
-
kale shredded, large stalks removed150 g
-
dried fennel seeds toasted2 tsp
-
fresh coriander leaves for garnishing
Inf. nutricional por 1 portion
Calorías
368 kcal /
1529 kJ
Proteína
12 g
Grasa
26 g
Carbohidratos
19 g
Grasa saturada
6 g
Sodio
1041 mg
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