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Rich Harris's Chickpeas with cavolo nero, rosemary and chilli
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Serves: 2 as a main or 4 as a side
Splash of olive oil
2 garlic cloves, peeled and crushed
½ tsp Cooks’ Ingredients Chilli Flakes
4 sprigs Cooks’ Ingredients Rosemary, leaves picked and chopped
4 plum tomatoes, deseeded and diced
1½ tins essential Waitrose Chickpeas in water
150ml Cooks’ Ingredients Vegetable Stock
200g pack Waitrose Cavolo Nero
1. Heat the oil in a heavy-based pan, add the garlic, chilli flakes and rosemary and fry gently for a couple of minutes. Stir in the tomatoes and cook for 3-4 minutes until the tomatoes start to break down. Tip in the chickpeas with their liquid from the tin and the stock, bring to a simmer and cook gently for 5 minutes.
2. Remove the stalks from the cavolo nero and roughly chop the leaves and add to the pan.
3. Stir everything together and cook for 3-4 minutes until the cavolo nero has wilted. Pour into a warmed bowl to serve.
Recipe taken from Root & Leaf: Big, bold vegetarian food by Rich Harris, Kyle Books, 2018.
This recipe was first published in June 2018.