Stewed Chickpeas with Winter Greens.
This delicious is hearty, cosy and celebrates the best of the winter greens.
Servs 2
Method
Add some of the olive oil to the pan and cook the carrots, stirring often, until softened. Add the onion, celery, garlic and chilli flakes and cook, stirring often until these have softened also.
Add the wine and reduce until almost gone, then add the tomato puree and cook out for 5 minutes, stirring regularly. Add the chickpeas and greens, stir through and cook for a few minutes until the veg is just cooked then add the juice and zest of the lemon.
Season to taste and if needed loosen slightly with the reserved liquid from the chickpeas.
Finish with a drizzle of olive oil and fresh herbs if using.
This is delicious served with a charred leek half. Simply remove the outer layer, then cut off the tough darker green end and half lengthways, keep the root intact. Wash the leeks (ensure the water runs away from the root). Leave to dry and then rub with oil and place cut side down on a hot bbq, griddle pan or chargrill. Once charred, move onto a baking tray and pop into a preheated oven to 180c for 5 minutes to cook the leek through.
Ingredients
1 400g tin chickpeas (reserve some of the water)
1 carrot, roughly diced
1 onion, roughly diced
1 stick of celery, roughly diced
1 cloves of garlic thinly sliced
Pinch of chilli flakes to taste
3 tsp of dried oregano
1 tbsp tomato puree
Handful of kale, tough stalk removed leaves roughly chopped.
Handful of sprouts, outer leaves removed then cut in half
Handful of kohlrabi tops, roughly chopped
Zest and juice of 2 lemons
Half a glass of white wine
A good slug of olive oil
Salt to taste
Fresh herbs to finish (optional)
1 leek
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