The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hearty Tuscan chickpea & veg bowl
Imagine a hug in a bowl and this is it! In this rustic dish – a halfway house between a stew and a broth – a cornucopia of veg (potato, carrot, courgette, green beans, cavolo nero and tomatoes) is cooked with garlic and herbs in a tomato sauce with chickpeas for filling power, finished with fragrant basil.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 carrot
- 1 courgette
- 1 shallot
- 110g baby tomatoes
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 80g green beans
- 4 tbsp tomato purée
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh basil
- 300g potatoes
Nutritional Information
Calories: 356
Protein: 15g
Carbs: 52g
Fat: 4.2g
Ingredients
- 500g potatoes
- 2 carrot
- 2 courgette
- 2 shallot
- 160g green beans
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 230g chickpeas (Chickpeas, water, salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g baby tomatoes
- 1 handful of fresh basil
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 6 tbsp tomato purée
Nutritional Information
Calories: 323
Protein: 14g
Carbs: 46g
Fat: 4.1g
Hearty Tuscan chickpea & veg bowl
Imagine a hug in a bowl and this is it! In this rustic dish – a halfway house between a stew and a broth – a cornucopia of veg (potato, carrot, courgette, green beans, cavolo nero and tomatoes) is cooked with garlic and herbs in a tomato sauce with chickpeas for filling power, finished with fragrant basil.
Cook time:
35 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Get the potatoes going
- Dice the potatoes into 1cm cubes.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat, then fry the potatoes for 4-5 mins.
Peel, dice & trim
- Meanwhile, dice the carrots and the courgettes into 1cm cubes. Peel and finely dice the shallots, then trim and halve the green beans.
- Discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
Things get saucy!
- Boil a kettle. Stir the carrots, courgettes, shallots, green beans and cavolo nero into the potatoes and cook for 4-5 mins.
- Add the garlic paste, tomato purée and paprika blend. Stir to coat the veg, then tip in the chickpeas and their water. Crumble in half the stock cube, pour in 500ml boiled water (use all the stock and 800ml water for 4 portions) and tip in the tomatoes. Stir well and simmer for 18-20 mins.
Add your final touches
- Finely chop half the basil leaves.
- To serve, stir the chopped basil into the pan, lightly season and scatter the remaining basil leaves on top.