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Cavolo nero pasta with chickpeas, chilli & garlic
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200g pack cavolo nero, trimmed
3 cloves garlic, sliced
1 red chilli, sliced
400g can chickpeas, drained and rinsed
3 tbsp extra virgin olive oil
1 small lemon, zest and a squeeze of juice
25g Parmigiano Reggiano, finely grated (or vegetarian alternative)
1. Strip the leaves from the cavolo nero stalks and set aside. Finely slice the stalks and place in a cold, large frying or saute pan with the garlic, chilli, chickpeas and oil. Season and place over a medium heat, frying gently for 4-5 minutes.
2. Meanwhile, cook the spaghetti in a large pan of salted boiling water for 1 minute less than stated on the pack. Scoop out a large mugful of the cooking water before draining.
3. Roughly crush the chickpeas in the pan with a potato masher. Roughly shred the cavolo nero leaves, and stir into the pan, cooking for another 3-4 minutes until wilted. Add the drained pasta to the pan with 5 tbsp pasta cooking water, the lemon zest and a squeeze of juice and half of the cheese. Toss together, season and serve sprinkled with the remaining cheese.
Typical values per serving:
This recipe was first published in January 2019.
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