When I think of stews, I picture rich meat-laden, potato-filled meals, slow-cooked in deep casserole pots and served with rice or crusty bread. I don’t think of light, fresh, vegetable stuffed meals with a huge depth of flavour, which is what this butternut pumpkin and chickpea stew with baby spinach and feta delivers!
It’s based on a North African-style dish. You’ll find it contains at least three of your daily five, and is an inexpensive way of feeding a family.
You could swap the feta for cheddar or gruyere if you prefer a lighter flavour. And if you don’t like kale, swap for baby spinach. The spices here are just enough, in my opinion.