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    Rich Harris's Chickpeas with cavolo nero, rosemary and chilli

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    Rich Harris's Chickpeas with cavolo nero, rosemary and chilli

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2 as a main or 4 as a side

    Ingredients

    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

    Method

    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.

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    Recipe taken from Root & Leaf: Big, bold vegetarian food by Rich Harris, Kyle Books, 2018.

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