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
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and celery, cook for 7-8 minutes, stirring occasionally.
Add garlic, rosemary, thyme, and red chili flakes. Cook for 1 minute, stirring frequently.
Stir in flour and cook for 30 seconds.
Add chickpeas and vegetable stock. Bring to a simmer, then add gnocchi.
Simmer for 5-10 minutes or according to gnocchi package instructions. Stir in coconut milk and cook for a couple more minutes to heat through.
Stir in cavolo nero and simmer for 2-3 minutes until wilted. Season with salt and pepper to taste.
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