INGREDIENTS:
1 tablespoon olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
2 large garlic cloves, finely chopped
1 tablespoon fresh rosemary, finely chopped
½ tablespoon fresh thyme, finely chopped
½ teaspoon red chilli flakes
2 tablespoons plain flour
1 x 400 g (14 oz) can chickpeas, drained and rinsed
1 litre vegetable stock
500 g (17.6 oz) vegan gnocchi
½ x 400 ml (13.5 fl oz) can full fat coconut milk
100 g cavolo nero, stems removed and shredded
Salt and freshly ground black pepper to taste
INSTRUCTIONS:
Heat the olive oil in a large pot and add the onion and celery stalks. Cook on medium heat for 7-8 minutes stirring occasionally.
Add the garlic, rosemary, thyme and red chilli flakes and continue to cook for another minute, stirring frequently.
Continued on next page (page 2)
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