Gut-Friendly Lemon & Chickpea Broth With Crispy Parsnip & Sweet Potato, Cavolo Nero & Salsa Verde
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 220Ā°C fan, then take out a large roasting tray, a steamer and a saucepan.
STEP 2
Cut the top and tail off theĀ parsnipĀ andĀ sweetĀ potato, then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.
STEP 3
Remove any hardy stems from theĀ cavoloĀ nero, then roughly chop the leaves into bite-sized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.
STEP 4
Drain theĀ chickpeas, then empty into your large saucepan along with theĀ lemon brothĀ and 200ml of water. Place over a medium high heat, bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or until the stew is piping hot and beans are cooked through. You can continue to reduce the broth for longer if you prefer a stronger flavour.
STEP 5
To serve up, divide the stew between serving bowls, top with theĀ cavoloĀ neroĀ andĀ roastedĀ sweetĀ potatoĀ andĀ parsnips. Drizzle generously with the tangy caperĀ salsaĀ verde, and enjoy!
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Gut-Friendly Lemon & Chickpea Broth With Crispy Parsnip & Sweet Potato, Cavolo Nero & Salsa Verde
Gut-Friendly Lemon & Chickpea Broth With Crispy Parsnip & Sweet Potato, Cavolo Nero & Salsa Verde
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 220Ā°C fan, then take out a large roasting tray, a steamer and a saucepan.
STEP 2
Cut the top and tail off theĀ parsnipĀ andĀ sweetĀ potato, then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.
STEP 3
Remove any hardy stems from theĀ cavoloĀ nero, then roughly chop the leaves into bite-sized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.
STEP 4
Drain theĀ chickpeas, then empty into your large saucepan along with theĀ lemon brothĀ and 200ml of water. Place over a medium high heat, bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or until the stew is piping hot and beans are cooked through. You can continue to reduce the broth for longer if you prefer a stronger flavour.
STEP 5
To serve up, divide the stew between serving bowls, top with theĀ cavoloĀ neroĀ andĀ roastedĀ sweetĀ potatoĀ andĀ parsnips. Drizzle generously with the tangy caperĀ salsaĀ verde, and enjoy!
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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
Preheat your oven to 200Ā°C / 220Ā°C fan, then take out a large roasting tray, a steamer and a saucepan.
STEP 2
Cut the top and tail off theĀ parsnipĀ andĀ sweetĀ potato, then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.
STEP 3
Remove any hardy stems from theĀ cavoloĀ nero, then roughly chop the leaves into bite-sized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.
STEP 4
Drain theĀ chickpeas, then empty into your large saucepan along with theĀ lemon brothĀ and 200ml of water. Place over a medium high heat, bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or until the stew is piping hot and beans are cooked through. You can continue to reduce the broth for longer if you prefer a stronger flavour.
STEP 5
To serve up, divide the stew between serving bowls, top with theĀ cavoloĀ neroĀ andĀ roastedĀ sweetĀ potatoĀ andĀ parsnips. Drizzle generously with the tangy caperĀ salsaĀ verde, and enjoy!
