- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tbsp fresh thyme, finely chopped
- 1/2 tsp red chili flakes
- 2 tbsp plain flour
- 1 can (400 g/14 oz) chickpeas, drained and rinsed
- 1 liter vegetable stock
- 500 g (17.6 oz) vegan gnocchi
- 1/2 can (200 ml/6.75 fl oz) full-fat coconut milk
- 100 g cavolo nero, stems removed and shredded
- Salt and freshly ground black pepper to taste
Instructions: - For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
- Heat olive oil in a large pot over medium heat. Add onion and celery, cook for 7-8 minutes, stirring occasionally.
- Add garlic, rosemary, thyme, and red chili flakes. Cook for 1 minute, stirring frequently.
- Stir in flour and cook for 30 seconds.
- Add chickpeas and vegetable stock. Bring to a simmer, then add gnocchi.
- Simmer for 5-10 minutes or according to gnocchi package instructions. Stir in coconut milk and cook for a couple more minutes to heat through.
- Stir in cavolo nero and simmer for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Serve immediately.
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Ingredients
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Instructions
Enjoy!
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