Ingredients

4 tomatoes
halved
5 tbsp olive oil
250g butternut squash
peeled and chopped into large chunks
1 tbsp thyme leaves
1 garlic clove
crushed
1 onion
sliced
2 x 400g cans chickpeas
drained
1 bay leaf
1 tbsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
1 tbsp harissa
1l vegetable stock
100g feta
crumbled
1 lemon
zested, then cut into wedges
2 tsp fennel seeds
1 tsp ground coriander
200g cavolo nero
shredded
handful fresh coriander
leaves, to serve

Method
step 1
Heat oven to 200C/180C 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.

step 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).

step 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.

step 4
Put the feta in a small bowl and add the remaining olive oil and the lemon zest. Mix well and set aside.

step 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.

step 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.