Stir-fried cavolo nero, chestnuts, mushrooms & chickpeas from Bazaar: Vibrant Vegetarian Recipes (page 168) by Sabrina Ghayour

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Notes about this recipe

  • London_Mummy on January 13, 2026

    This was very good, an interesting combination of ingredients. I used kale instead of cavolo nero, because that is what I had, but it would be more delicious with cavolo nero. We liked the spice blend & it was piquant enough for us.

  • Astrid5555 on February 06, 2022

    While the rest of the family is gone skiing for the week, I am going vegan. So when this recipe popped up on my EYB search I gave it a try and I am very glad I did. The subtle sweetness of the chestnuts goes extremely well with the spices in this dish. Substituted shiitake for chestnut mushrooms and it was so delicious. A keeper also for non-vegan times to come.

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