Healing Turmeric, Lemon & Ginger Chickpea Stew With Cavolo Nero, Coconut Yoghurt & Chilli Garlic Crunch

Method

1. Take out two saucepans (including one larger saucepan).
2. 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.
3. 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.
4. 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.
5. 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!

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