Braised Chickpeas and Cavolo Nero with Vanessa Gordon

by Olivia McCrimmon March 21, 2022 1 min read

Braised Chickpeas and Cavolo Nero with Vanessa Gordon

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As we approach Easter, we welcome a slightly cooler change in weather and along with that comes a slower and more comfort style cooking. We've enlisted the helping hand of Vanessa Gordon to share with us one of her favourite sides along a classic roast chook! Braising isn't just for meat; the perfect flavour-rich dish to accompany a roast chicken, start this recipe a day ahead by soaking the chickpeas overnight.

Serves 6-8 as a side

Ingredients:

  • 500g dried chickpeas
  • 1 cup olive oil
  • 1 onion, finely sliced
  • 1 celery stick, diced
  • 3 cloves garlic, peeled
  • 80g bacon (about 4 rashers), chopped into 1cm pieces
  • 750ml chicken stock
  • 400g tin of chopped tomatoes
  • 3 sprigs of oregano, leaves only
  • pinch chilli flakes
  • pinch sea salt flakes
  • pinch cracked black pepper
  • 1 bunch cavolo nero, washed and chopped

Method:

  1. Leave chickpeas to soak overnight in a large bowl filled with plenty of cold water. Rinse and drain before the next step. 
  2. In a saucepan, add chickpeas and plenty of cold water. Bring to the boil over medium heat, then reduce and simmer until tender, about 25 minutes. Skim away any white foam. Drain and set aside. 
  3. In a saute pan or casserole with a lid, add olive oil, celery, onion and garlic, stir over low heat for 20 minutes until soft. Add bacon and cook for a further 5 minutes. 
  4. Add chickpeas, stock, chopped tomatoes, fresh oregano and chilli, season with salt and pepper to taste. Cover with a lid and braise for 1 hour over low-medium heat. 
  5. Stir through cavolo nero and cook for a further 20 minutes. 


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