Moroccan chickpea stew | Women's Weekly Food

Ingredients

• 3 400g canned chickpeas (garbanzo beans), rinsed, drained
• 1 large red onion (300g), sliced thinly
• 3 cloves garlic, crushed
• 1 fresh long red chilli, chopped finely
• 1 large carrot (180g), halved, sliced thickly
• 1/2 medium cauliflower (750g) cut into large florets
• 2 tablespoons moroccan seasoning
• 1 pinch saffron threads
• 1 tablespoon honey
• 400 grams canned diced tomatoes
• 3 cups (750ml) vegetable or chicken stock
• 250 grams cavolo nero (tuscan cabbage), trimmed, shredded coarsely
• 250 grams yellow patty pan squash, halved
• 1 tablespoon greek-style yoghurt
• 2 tablespoons finely sliced preserved lemon rind
• 1/3 cup loosely packed fresh flat-leaf parsley leaves