Creamy chickpeas in a vibrant green broth. A comforting bowl that’s full of goodness and on the table in 20 minutes.
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Serves
4
Garlic Clove
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Crème Fraîche
Pink Peppercorns
Olive Oil
Serves
4
Garlic Clove
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Crème Fraîche
Pink Peppercorns
Olive Oil
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Step 1.
Peel and finely slice the garlic cloves. Heat a glug of olive in a large pan set over a low-medium heat and sauté the garlic until fragrant. Remove half of the sautéed garlic and set aside.
Step 2.
Remove the tough stems from the cavolo nero, then roughly chop the leaves and add them to the pan.
Step 3.
Cook over a medium heat for 2 mins, then pour over about ⅓ of the chicken stock. Pop on a lid and gently simmer for about 5 mins until the leaves have wilted slightly.
Step 4.
Transfer everything to a high-speed blender (keep the pan at the ready) and blend on high for a few mins.
Step 5.
Add another splash of olive oil to the pan and pour in the drained chickpeas along with the reserved garlic slices. Cook over a medium heat until warm.
Step 6.
Pour over the green broth from the blender, and stir through as much extra chicken stock as required to reach your desired consistency. Season to taste with salt and pepper.
Step 7.
Divide between bowls and garnish with a spoonful of crème fraîche and a sprinkling of pink peppercorns.
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