A low fat, high protein vegan dish
1 bunch of cavolo nero
1.5 l vegetable stock
1 can chickpeas
plus the same amount of water
1 cup of small pasta
salt and pepper to taste
extra virgin olive oil to drizzle
Wash the cavolo nero and remove the white stalks. Slice the shallot. Put everything in a pot with the vegetable stock and bring to the boil. Simmer for 30 minutes. Add the content of the can of chick peas, plus a can of water. Simmer for other 30 minutes then blend with an immersion blend, but not too finely, leave some of the chickpeas whole. Bring back to the boil, add the pasta and simmer until the pasta is al dente. Taste for salt and pepper and drizzle with olive oil before serving. It is actually better the day after!
And these are the bananas from my garden. I have another bunch on the tree, even greener. But they came a bit late this year and I a ma not sure how to make them ripe now. Any suggestions?
Photos and Recipes by Alessandra Zecchini ©