zoom Cavolo nero pasta with chickpeas, chilli & garlic

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    Cavolo nero pasta with chickpeas, chilli & garlic

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    Cavolo nero pasta with chickpeas, chilli & garlic

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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
    300g spaghetti
    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.

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