2 carrots, cut into 1cm/½in chunks
100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded
150g/5½oz quick-cook polenta
salt and freshly ground black pepper
75g/2½oz cooked chestnuts, roughly broken
2 tsp harissa paste
25g/1oz hazelnuts, roughly chopped
2 tbsp extra virgin olive oil, plus extra to drizzle
825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube