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Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tbsp fresh thyme, finely chopped
- 1/2 tsp red chili flakes
- 2 tbsp plain flour
- 1 can (400 g/14 oz) chickpeas, drained and rinsed
- 1 liter vegetable stock
- 500 g (17.6 oz) vegan gnocchi
- 1/2 can (200 ml/6.75 fl oz) full-fat coconut milk
- 100 g cavolo nero, stems removed and shredded
- Salt and freshly ground black pepper to taste
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