Cavolo nero pasta with chickpeas, chilli & garlic

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.