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Roasted roots, chickpea & cavolo nero bake
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1 tbsp olive oil
750g mixed root vegetables (sweet potato, swede, parsnip, carrot, celeriac), scrubbed and cut into chunks
1-2 tbsp onion marmalade
2 tbsp chopped fresh thyme leaves
400g can chickpeas, drained and rinsed
500ml vegetable stock
200g bag Waitrose Thick Cut Cavolo Nero
1. Preheat the oven to 190°C, gas mark 5. On the hob, warm the oil in a large flameproof roasting tin over a high heat. Add the root vegetables and cook for 5 minutes until starting to brown.
2. Remove from the heat and mix in the onion marmalade, thyme and chickpeas. Pour over the stock to almost cover.
3. Bake for 40 minutes until the vegetables are almost tender. Stir in the cavolo nero, and return to the oven for a further 15 minutes or until the cabbage is tender. Serve on warm plates.
Typical values per serving:
Gluten free, low infat
This recipe was first published in December 2016.