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Ingredients
- 5 waxy potatoes, such as nicola
- 400g celeriac
- 3 tbsp olive oil
- 100g pancetta or bacon, thinly sliced
- 1 tsp fennel seeds, roughly crushed
- 2 bay leaves
- 1 brown onion, cut into large cubes
- 2 x 400g tins chickpeas, drained and rinsed
- 130g cavolo nero, finely shredded
- 1.25L chicken or vegetable stock
- Salt and pepper
- 2 tbsp chopped parsley
- Bread to serve
- Serves4
Method
Peel potatoes and celeriac, cut into large cubes and place in a bowl of water to cover. Set aside. Heat oil in large pot, add pancetta, fennel and bay leaves and cook over medium heat for a few minutes. Add onion, drained potatoes and celeriac and cook for 10 minutes over medium heat.
Add chickpeas and cavolo nero, stir and cook for a few minutes. Add stock and cook on low heat for 30 minutes until vegetables are soft. Season with salt and pepper and scatter over parsley. Serve with thick slices of buttered toast.
