Summary

Ingredients

• 0.5 ½ butternut squash (se), approx. 500 g
• 1 eggplant (s)
• 1 can chickpeas, approx. 400 g
• 100 g lentils, red
• 1 medium onion (s), red, finely chopped
• 4 clove (s) garlic, finely chopped
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon ½ cardamom
• 1 can tomatoes, chunky
• 400 ml vegetable stock
• 1 tablespoon honey
• 1 cinnamon stick (s), approx. 2 - 3 cm
• 1 teaspoon salt
• 0.5 ½ lemon (s), including the juice and zest
• 0.5 ½ bunch leaf parsley, cut into small pieces
• 100 g oat cheese, soft, spreadable
• 150 g yourt, Turkish
• 1 tablespoon lemon juice
• salt and pepper

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Instructions

1. Peel the pumpkin, remove the seeds and cut into pieces approx. 2 cm in size with the aubergine.
2. Pour the chickpeas into a colander and rinse well with cold water. Peel the onions and garlic. Chop the onion and finely chop the garlic.
3. Heat olive oil in a saucepan, add onions, garlic, turmeric, garam masala and cardamom, mix and deglaze with a little vegetable stock, sweat for approx. 5 minutes. After sweating, add the pumpkin and aubergine, let it steep for a few minutes (approx. 5 minutes), then add the rest of the broth, tomatoes, chickpeas, lentils, honey, cinnamon stick and salt and let everything simmer at low temperature for about 40 minutes .
4. In the meantime, mash the goat cheese, mix with yogurt and lemon juice and stir until creamy. Season to taste with salt and pepper.
5. As soon as the stew is ready, stir in the lemon juice and the zest, season to taste, add salt if necessary. Sprinkle with the chopped parsley and put 1 tablespoon of goat cheese yogurt on each plate,
6. Serve the remaining goat cheese yoghurt in a small bowl.