2 tbs olive oil

2 medium onions

6 medium white mushrooms

1 tsp cumin

1 tsp coriander

1 tsp black mustard seeds

½ tsp turmeric

8-10 leaves cavolo nero

1 x 14oz can of chickpeas


Start by finely chopping the onions and adding them to a large pan with the olive oil and a pinch of salt (this stops them burning).  Add the mustard seeds first and allow them to cook over a medium heat for a minute or so before adding the other spices.  Stir regularly until the onions have softened.  While doing this you can chop the mushrooms into small cubes (<1cm).  Once the onions have softened add the mushrooms to the pan with some salt and black pepper and turn the heat down.  Keep stirring occasionally.  Once the mushrooms have softened a little then you can add the chickpeas.  Keep stirring gently while you chop up the Cavolo Nero.  There’s a knack to this, use a long bladed knife and strip the knife down the side of the stalk on both sides, discard the stalks.  Once you have stripped all the leaves then shred them by cutting across the length of the leaf.  Now you can add the leaves to the pan and stir together with the mushrooms and onions.  

Add a couple of tablespoons of water and put the lid on.  This will allow the Cavolo Nero to steam and soften and take on the flavour of the spices.  Cook until the greens are tender and voila.  Enjoy!  We had this with fish but it would be just as good as a vegan or vegetarian dish or with chicken.  Yum.