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Dish photo for Gut-Friendly Lemon & Chickpea Broth With Crispy Parsnip & Sweet Potato, Cavolo Nero & Salsa Verde
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Gut-Friendly Lemon & Chickpea Broth With Crispy Parsnip & Sweet Potato, Cavolo Nero & Salsa Verde

Total time29 min
Active time26 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Gather ingredients and rinse produce2m
  2. 2Preheat oven10m
  3. 3Roast parsnip and sweet potato18m
  4. 4Garnish and serve1m
29m total • 4/12 critical
0 min
5 min
10 min
15 min
20 min
25 min
29 min

⚡Critical stepGather ingredients and rinse produce

Prep • 2 min • Start 0m

Prep

Gather cooking equipment

Prep • 1 min • Start 0m • 8m slack

Prep

Prepare cavolo nero

Prep • 4 min • Start 0m • 16m slack

Prep

Cut parsnip and sweet potato

Prep • 3 min • Start 0m • 6m slack

Prep

⚡Critical stepPreheat oven

Prep • 10 min • Start 0m

Prep

Combine chickpeas and broth

Prep • 2 min • Start 1m • 20m slack

Prep

Steam cavolo nero

Cooking • 8 min • Start 4m • 16m slack

Cooking

Season parsnip and sweet potato

Prep • 1 min • Start 3m • 6m slack

Prep

Cook chickpea stew

Cooking • 3 min • Start 3m • 20m slack

Cooking

⚡Critical stepRoast parsnip and sweet potato

Cooking • 18 min • Start 10m

Cooking

Divide stew into bowls

Finishing • 2 min • Start 6m • 20m slack

Finishing

⚡Critical stepGarnish and serve

Finishing • 1 min • Start 28m

Finishing

Nutrition Information

Calories619 kcal
Protein20.8g
Fat3.4g
Carbs127.1g
Fibre28.5g
Salt1.5g

Step-by-Step Instructions

  1. Gather ingredients and rinse produce

    2 min

    Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  2. Gather cooking equipment

    1 min

    then take out a large roasting tray, a steamer and a saucepan.

    Equipment: roasting tray, steamer, saucepan

  3. Prepare cavolo nero

    4 min

    Remove any hardy stems from thecavolonero, then roughly chop the leaves into bite-sized pieces.

    Equipment: knife, cutting board

  4. Cut parsnip and sweet potato

    3 min

    Cut the top and tail off theparsnipandsweetpotato, then dice into small 1cm cubes.

    Equipment: knife, cutting board

  5. Preheat oven

    10 min

    Preheat your oven to 200°C / 220°C fan

    Equipment: oven
    Temperature: 200°C

  6. Combine chickpeas and broth

    2 min

    Drain thechickpeas, then empty into your large saucepan along with thelemon brothand 300ml of water.

    Equipment: saucepan, measuring cup

  7. Steam cavolo nero

    8 min

    Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.

    Equipment: steamer, saucepan, stove

  8. Season parsnip and sweet potato

    1 min

    Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper.

    Equipment: roasting tray

  9. Cook chickpea stew

    3 min

    Place over a medium high heat, bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or until the stew is piping hot and beans are cooked through. You can continue to reduce the broth for longer if you prefer a stronger flavour.

    Equipment: saucepan, stove

  10. Roast parsnip and sweet potato

    18 min

    Roast for 15-20 minutes or until tender and crispy.

    Equipment: oven, roasting tray
    Temperature: 200°C

  11. Divide stew into bowls

    2 min

    To serve up, divide the stew between serving bowls

    Equipment: serving bowls, ladle

  12. Garnish and serve

    1 min

    top with thecavoloneroandroastedsweetpotatoandparsnips. Drizzle generously with the tangy capersalsaverde, and enjoy!