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

Method

1. Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray, a steamer and a saucepan.
2. 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.
3. 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.
4. 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.
5. 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!

Highlighted = a make-ahead base; that's where it goes in.