Moroccan Cavolo Nero Stew

Moroccan Cavolo Nero Stew Recipe

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Moroccan Cavolo Nero Stew Recipe

Recipe Info


Serves: 4


Calories: 454
Carbs: 29g
Fat: 23g
Protein: 18g

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Cooking Times

30 min
Preparation Time
0 Hours and 30 Minutes
50 min
Cook Time
0 Hours and 50 Minutes
80 min
Total Time
1 Hours and 20 Minutes



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  1. Heat your oven to 180C. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tablespoons olive oil, season with salt and pepper, and roast in the oven for 20 mins or until soft. Remove and set aside
  2. In the meantime, pour 2 tablespoons olive oil into a large saucepan. Add the butternut, thyme, garlic, and onion. Season to taste and cook over low heat for 15 mins or until the vegetables begin to soften
  3. Add the chickpeas, tomatoes bay leaf, ground spices and harissa paste. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until reduced
  4. Place the curmbled feta in a small bowl and add the remaining olive oil and the lemon zest, and mix well and set aside
  5. Toast the fennel seeds in a frying pan, then lightly crush. An easy way to do this is to blace the seeds in a small plastic bag and crush with a rolling pin
  6. Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Place the Moroccon cavolo nero stew in a bowl and top with a tablespoon scoop of feta, spinkle with fennel seeds, and some seasoning. Serve with lemon wedges on the side. Garnish with fresh coriander. Enjoy!

Current Rating


5.00 from 6


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Latest Comments

Sally Fields
Perfect cavolo nero recipe. Loved it. 5.00

Bart Simmons
Now I also know what to do with cavolo nero. Great insights and fantastic recipe. Thanks for sharing. 5.00

Stewart Berry
I have been in the cooking industry for over 30 years and it is the first time I have heard of cavolo nero. Great recipe. 5.00

Shirley Mann
The best cavolo nero recipe I have tried. Healthy and delicious. Excellent. 5.00

Debbie Hawle
What a great Moroccon stew recipe. Loved the kale in it. Delicious. 5.00

Hanlie Gerber
I had to try this cavolo nero recipe after returning from a UK trip, where I heard of cavolo nero for the first time. Delicious. 5.00


The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.