Healing Turmeric, Lemon & Ginger Chickpea Stew With Cavolo Nero, Coconut Yoghurt & Chilli Garlic Crunch
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out two saucepans (including one larger saucepan).
STEP 2
Add theĀ basmatiĀ riceĀ to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 3
Remove the stems from theĀ cavoloĀ neroĀ and roughly chop the leaves. Drain and rinse theĀ chickpeas. Add them both to your large saucepan along with theĀ healing turmeric broth, 140ml of water and the zest of half of theĀ lemonĀ (double these measurements for a four person portion size). Place over a medium-high heat and once it's bubbling, reduce to a gentle simmer and cook until the cavolo nero is tender, around 5 minutes. Add a splash of water as you're cooking if the sauce reduces too much or starts to stick.Ā
Season to taste with salt and pepper and then squeeze in theĀ lemonĀ juice - we like adding it all but you could start with half and add more to your taste.
STEP 4
Meanwhile pick and chop theĀ mintĀ leaves. If theĀ chilli garlic crunchĀ has softened in the fridge, dry fry it (without oil) in a frying pan until toasted and crunchy.
STEP 5
To serve up, divide theĀ basmati riceĀ between serving bowls and spoon over theĀ turmeric chickpea stew. Finish with a dollop ofĀ coconutĀ yoghurt, some freshĀ mintĀ and a scattering ofĀ chilli garlic crunch. Enjoy!
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Healing Turmeric, Lemon & Ginger Chickpea Stew With Cavolo Nero, Coconut Yoghurt & Chilli Garlic Crunch
Healing Turmeric, Lemon & Ginger Chickpea Stew With Cavolo Nero, Coconut Yoghurt & Chilli Garlic Crunch
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out two saucepans (including one larger saucepan).
STEP 2
Add theĀ basmatiĀ riceĀ to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 3
Remove the stems from theĀ cavoloĀ neroĀ and roughly chop the leaves. Drain and rinse theĀ chickpeas. Add them both to your large saucepan along with theĀ healing turmeric broth, 140ml of water and the zest of half of theĀ lemonĀ (double these measurements for a four person portion size). Place over a medium-high heat and once it's bubbling, reduce to a gentle simmer and cook until the cavolo nero is tender, around 5 minutes. Add a splash of water as you're cooking if the sauce reduces too much or starts to stick.Ā
Season to taste with salt and pepper and then squeeze in theĀ lemonĀ juice - we like adding it all but you could start with half and add more to your taste.
STEP 4
Meanwhile pick and chop theĀ mintĀ leaves. If theĀ chilli garlic crunchĀ has softened in the fridge, dry fry it (without oil) in a frying pan until toasted and crunchy.
STEP 5
To serve up, divide theĀ basmati riceĀ between serving bowls and spoon over theĀ turmeric chickpea stew. Finish with a dollop ofĀ coconutĀ yoghurt, some freshĀ mintĀ and a scattering ofĀ chilli garlic crunch. Enjoy!
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Shipping & Returns
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out two saucepans (including one larger saucepan).
STEP 2
Add theĀ basmatiĀ riceĀ to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.
STEP 3
Remove the stems from theĀ cavoloĀ neroĀ and roughly chop the leaves. Drain and rinse theĀ chickpeas. Add them both to your large saucepan along with theĀ healing turmeric broth, 140ml of water and the zest of half of theĀ lemonĀ (double these measurements for a four person portion size). Place over a medium-high heat and once it's bubbling, reduce to a gentle simmer and cook until the cavolo nero is tender, around 5 minutes. Add a splash of water as you're cooking if the sauce reduces too much or starts to stick.Ā
Season to taste with salt and pepper and then squeeze in theĀ lemonĀ juice - we like adding it all but you could start with half and add more to your taste.
STEP 4
Meanwhile pick and chop theĀ mintĀ leaves. If theĀ chilli garlic crunchĀ has softened in the fridge, dry fry it (without oil) in a frying pan until toasted and crunchy.
STEP 5
To serve up, divide theĀ basmati riceĀ between serving bowls and spoon over theĀ turmeric chickpea stew. Finish with a dollop ofĀ coconutĀ yoghurt, some freshĀ mintĀ and a scattering ofĀ chilli garlic crunch. Enjoy!
