Pasta with Cavolo and Chickpeas(4)

A nutritious pasta recipe from Georgina Hayden.

Pasta with Cavolo and Chickpeas(4)
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Pasta with Cavolo and Chickpeas(4)
Print Recipe
  1. Discard the cavolo nero stalks and roughly chop the leaves.Place a large casserole or saucepan on a medium-low heat and add the olive oil, sliced garlic and rosemary sprigs. Fry for a minute or two until lightly golden. Stir in the tomato purée and fry for a further minute.
  2. Add the chickpeas and their liquid, season generously and crush them slightly with a potato masher. Add the stock, pasta and cavolo nero (and the Parmesan rind if you have it) and bring to the boil.
  3. Once bubbling, reduce the heat and cover. Simmer for 30 minutes and stir occasionally, adding extra water if it needs it. It should be creamy, like a thick soup or stew.
  4. Stir in the Parmesan and discard the rind. Taste for seasoning, and serve drizzled with a little extra-virgin olive oil, extra Parmesan and a pinch of red chilli flakes, if you like.
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