Dice the onion, carrot and celery, and cook on a low heat in the olive oil with the rosemary leaves taken off the stalk. Let the vegetables cook for about 10 minutes until they have softened.

Peel the potatoes and dice them into 1-2cm pieces and cut the cabbage into long thin strands. Add the vegetable stock to the cooked onion, carrot and celery, followed by the potatoes. Put a lid on the pan and let this cook for about 5-10 minutes until the potatoes start to soften. Season with a pinch of sea salt and black pepper.

Once the potatoes have started to soften, add the cabbage, drained chickpeas, and apple cider vinegar. Replace the lid and let it cook for a further 10 minutes. Your stew is ready when the potatoes have softened and the lovely colour from the cabbage has spilt over into the other vegetables.

 Enjoy with a big spoonful of yogurt or cream and some fresh rosemary on top.

• 1/2 medium red onion
• 1 carrot
• 2 sticks of celery
• 1 stick of rosemary
• 1/4 red cabbage
• 2 large potatoes
• 400g chickpeas
• 300ml vegetable stock
• 2 tbsp apple cider vinegar
• 3 tbsp virgin olive oil
• Salt and black pepper