Name: Chickpea, ginger and cavolo nero casserole
Prep time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 250 gram dried chickpeas; 2 tablespoon olive oil; 1 large onion, finely chopped; 1 clove garlic, crushed; 1 large medium-strength red chilli, chopped; 2 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon salt; 350 gram cavolo nero; 400 gram can chopped tomatoes; 1/2 cup vegetable stock

Chickpea, ginger and cavolo nero casserole

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

Serves 4

Prep

1H 25M

Ingredients

250 gram dried chickpeas

2 tablespoon olive oil

1 large onion, finely chopped

1 clove garlic, crushed

1 large medium-strength red chilli, chopped

2 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon salt

350 gram cavolo nero

400 gram can chopped tomatoes

1/2 cup vegetable stock

Method

1.Soak chickpeas in plenty of cold water overnight. Drain and tip into a saucepan. Pour on boiled water from the kettle to cover by a few centimetres. Bring to the boil, skim off any foam, lower heat, cover with a lid and cook until tender (about 1 hour). If the water runs low, top up with freshly boiled water. Drain.

2.Heat oil in a heavy-based casserole and add onion, garlic and chilli. Cover with a lid and cook gently until tender (about 7 minutes). Add ginger and cumin, salt and freshly ground black pepper to taste.

3.Shave leaves off cavolo nero ribs, discard ribs and chop leaves. Add cavolo nero to casserole with tomatoes, stock and chickpeas.

4.Bring to a gentle bubble, lower heat and cook gently for 15 minutes until cavolo nero is tender. Serve hot.