1 onion, thinly sliced
3 cloves garlic, crushed
2 carrots, peeled and diced into small pieces
1 stick of celery, chopped small pieces
Sprig of rosemary finely chopped
Olive oil
1 tin of chopped tomatoes
1 cup or so of soaked and cooked chickpeas or use canned
One bunch of chopped cavolo nero leaves, stems removed
2 cups or more of vegetable or chicken stock
Salt and pepper
Chilli flakes (optional)
Heat olive oil in a large pot and add the first 5 ingredients and cook gently until the vegetables are soft. Add the chopped tomatoes, cooked chickpeas, chilli, stock and salt and pepper to taste. Simmer for 20 minutes; add cavolo nero and more stock or water if necessary and simmer another 10 minutes then serve. Nice with grated parmesan on top and warm crusty garlic bread on the side.
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
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