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Cavolo nero, chickpea and rosemary stew
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3 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
4 garlic cloves, crushed
4 sprigs fresh rosemary, leaves finely chopped
½ tsp dried chilli flakes
2 x 400g cans chickpeas, drained and rinsed
400g can chopped tomatoes
1 litre fresh vegetable stock
200g cavolo nero, stalks discarded, leaves roughly chopped
40g parmigiano reggiano, finely grated
1. Put the oil in a large, high-sided pan over a medium heat. Add the onion, garlic, rosemary and most of the chilli flakes, turn the heat down and sauté gently for 10-12 minutes until the onion is soft and translucent. Stir frequently and reduce the heat if the garlic is beginning to catch.
2. Add the chickpeas, tomatoes and stock to the pan. Bring to the boil then reduce the heat a little and simmer briskly for 5 minutes. Add the cavolo nero and simmer for 15 minutes. Stir in most of the cheese; season if needed. Serve in bowls with the remaining chilli and cheese scattered over, plus a drizzle of olive oil.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.