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Cooking instructions

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

This wholesome and vibrant stew contains everything you want in a bowl at this time of year. Featuring a rich and flavoursome preserved lemon and white wine broth, filled with a medley of fresh vegetables and plump chickpeas, all finished with a generous drizzle of zingy salsa verde. Full of flavour and packed with protein, fibre and vitamins to help you look and feel your best.

Prep time

4

Total time

20

Cooking Mode:

Cooking instructions

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 200°C / 220°C fan, then take out a large roasting tray, a steamer and a saucepan.

STEP 2

Cut the top and tail off the parsnip and sweet 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 the cavolo 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 the chickpeas, then empty into your large saucepan along with the lemon broth 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 the cavolo nero and roasted sweet potato and parsnips. Drizzle generously with the tangy caper salsa verde, and enjoy!