Step-by-Step Instructions

1. Take out two saucepans

   1 min

   Take out two saucepans (including one larger saucepan).

   Equipment: saucepan, large saucepan

2. Cook the basmati rice

   8 min

   Add the basmati rice to your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.

   Equipment: saucepan, lid

3. Prep and cook chickpea stew

   9 min

   Remove the stems from the cavolo nero and roughly chop the leaves. Drain and rinse the chickpeas . Add them both to your large saucepan along with the healing turmeric broth , 140ml of water and the zest of half of the lemon (double these measurements for a four person portion size). Place over a medium-high heat and once it's bubbling, reduce to a gentle simmer and cook until the cavolo nero is tender, around 5 minutes. Add a splash of water as you're cooking if the sauce reduces too much or starts to stick. Season to taste with salt and pepper and then squeeze in the lemon juice - we like adding it all but you could start with half and add more to your taste.

   Equipment: large saucepan, knife, cutting board, colander

4. Prep mint and toast chilli crunch

   4 min

   Meanwhile pick and chop the mint leaves. If the chilli garlic crunch has softened in the fridge, dry fry it (without oil) in a frying pan until toasted and crunchy.

   Equipment: knife, cutting board, frying pan

5. Assemble and serve the stew

   3 min

   To serve up, divide the basmati rice between serving bowls and spoon over the turmeric chickpea stew . Finish with a dollop of coconut yoghurt , some fresh mint and a scattering of chilli garlic crunch . Enjoy!

   Equipment: serving bowls, spoon