Winter Vegetable Chilli with Cavolo Nero Crisps | Abel & Cole
Winter Vegetable Chilli with Cavolo Nero Crisps
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Prep: 15 mins
Cook: 30 mins
What do you call organic winter veg with aromatic spices, served in bowls alongside oh-so-cool cavolo chips? Your fantastic homecooked dinner – that's what.
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483 kcal
(per portion)
Ingredients you'll need
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 onion
  • 1 carrot
  • 1 parsnip
  • ½ swede
  • 1 red pepper
  • 400g chopped tomatoes
  • A pinch of chilli flakes
  • 200g cavolo nero
  • 40g tahini
From your kitchen
  • 2 tsp + 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml water
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Add 1 tsp each coriander and cumin seeds to a dry pan. Place on a medium heat and toast for 2 mins till the seeds smell aromatic and start popping. Tip them into a mortar and grind them with a pestle, or use a small bowl and a jam jar to crush them. Set aside.

  • 2.

    Peel and finely chop the onion, carrot, parsnip and half the swede. Warm 2 tsp olive oil in the pan and add the chopped veg. Season with salt and pepper. Cook over a medium heat for 10 mins, stirring occasionally, till the veg have started to soften and brown (but only a little – if they start to colour too much, turn the heat down). If the veg start to stick, add a splash of water to the pan.

  • 3.

    While the veg sweat, halve the pepper. Scoop out the seeds and white pith. Finely chop it. Tear the kale leaves off the thick stalks and pop them in a bowl. Set aside.

  • 4.

    Add the ground cumin and coriander to the pan. Stir in the pepper. Tip in the chopped tomatoes. Fill the tin with water (approximately 400ml) and add that too. Add a pinch of chilli flakes, adding a smuch or as little as you like (they're spicy). Give everything a good stir, then cover and simmer for 15 mins till the veg are tender. Stir a couple of times while it's cooking.

  • 5.

    Add 1 tbsp olive oil to the kale with the tahini and a good pinch of salt and pepper. Turn the kale over and over with your hands to make sure it all gets coated with oil and seasoning, giving it a good squeeze.

  • 6.

    Spread the kale out on one large or two medium baking trays. Bake in the oven for 10 mins till the kale is crisp but not too charred.

  • 7.

    Taste the vegetable chilli. Add a pinch more salt and pepper if you think it needs it. Serve in warm bowls with the kale chips.

  • Tip

    Cut the remaining swede half into chips. Toss with a little oil, a pinch of chilli flakes and some cumin seeds. Roast for 30-40 mins till golden and tender. Serve as an alternative to potato chips.

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