Black Chickpea, Squash, Spelt and Greens Hot Pot

This vegan soup is very nutritious, brimming with beans, grains, orange squash and a generous portion of dark green vegetables (we use cavolo nero here but feel free to use kale, chard, or other favourite green veg). The recipe calls for black chickpeas which are traditionally used in Apulia, Italy. You can find black chickpeas in asian supermarkets - we love the contrasting colour it gives to the finished dish, regular chickpeas will work well too.

Black Chickpea, Squash, Spelt and Greens Hot Pot

Serves: 4

Dietary: Vegan

Prep Time: 30 minutes + Soak pulses and grains overnight plus 1 hour cooking

Cook Time: 40 minutes

Ingredients

• 75g black dried chickpeas
• 25g spelt
• 1 onion, sliced
• 2 tbsp olive oil
• 2 garlic cloves, chopped
• 350g squash, cubed
• 250g tomatoes, chopped
• 300ml vegetable stock
• 1 tbsp tomato puree
• 1 dried chilli
• 250g cavolo nero
• salt and pepper

Method:

1. Soak the chickpeas and spelt in separate bowls in plenty of water overnight. Next day cook the chickpeas in plenty of water for 1 hour until soft. Drain and set aside.
2. Cook the spelt in plenty of water for 45 minutes until tender. Drain and set aside.
3. Prepare the cavolo nero by removing the tough centre stem and chopping.
4. Fry the onion in the olive oil until translucent, then add the garlic and fry for a minute.
5. Add the squash, tomatoes, vegetable stock and tomato puree and dried chilli.
6. Cover and gently cook for 15 minutes.
7. Add the cooked chickpeas and cooked spelt and cook for a further 10 minutes.
8. Lastly add the cavolo nero and cook for 5 minutes until tender.
9. Season to taste.
10. Serve with sourdough bread.

Food photography by superstar Rob Wicks of Eat Pictures.

This recipe was featured in the January 2017 issue of Vegetarian Living.

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