INGREDIENTS:
1 tablespoon olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
2 large garlic cloves, finely chopped
1 tablespoon fresh rosemary, finely chopped
½ tablespoon fresh thyme, finely chopped
½ teaspoon red chilli flakes
2 tablespoons plain flour
1 x 400 g (14 oz) can chickpeas, drained and rinsed
1 litre vegetable stock
500 g (17.6 oz) vegan gnocchi
½ x 400 ml (13.5 fl oz) can full fat coconut milk
100 g cavolo nero, stems removed and shredded
Salt and freshly ground black pepper to taste
INSTRUCTIONS:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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