Step-by-Step Instructions

1. Preheat oven and prepare equipment

   5 min

   Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray, a steamer and a saucepan.

   Equipment: oven, large roasting tray, steamer, saucepan
   Temperature: 200°C

2. Prep and roast root vegetables

   22 min

   Cut the top and tail off the parsnip and sweet potato , then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.

   Equipment: knife, cutting board, large roasting tray, oven

3. Prep and steam cavolo nero

   8 min

   Remove any hardy stems from the cavolo nero , then roughly chop the leaves into bite-sized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.

   Equipment: knife, cutting board, steamer, saucepan

4. Simmer chickpeas in lemon broth

   6 min

   Drain the chickpeas , then empty into your large saucepan along with the lemon broth and 200ml of water. 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

5. Assemble and serve the dish

   3 min

   To serve up, divide the stew between serving bowls, top with the cavolo nero and roasted sweet potato and parsnips . Drizzle generously with the tangy caper salsa verde , and enjoy!

   Equipment: serving bowls