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David Kinch, chef-owner of three Michelin star Manresa restaurant in California knows a thing or two about how to make vegetable stock.
The stock is similar to the one they make at Manresa and Kinch adds a whole heap of aromatics along with the vegetables and pulses to really lift the broth.
As we all know, it can be difficult to impart deep flavour into a vegetarian stock without the richness of meat products, but with the addition of chickpeas, Kinch offers a simple solution. See the full recipe here.