Garlicky Chickpeas and Cavolo Nero
Use the camera button to toggle the step by step photos on and off. An easy and delicious simple side dish of chickpeas and Italian cavolo nero (kale) cooked in lots of garlic butter. Perfect served with meat or fish.
Servings: 4 servings
Ingredients
- 570 g (1.25 lbs) jarred chickpeas drained and rinsed (400g/14oz drained weight)
- 100 g Cavolo nero (Tuscan kale) (3.5oz)
- 80 g unsalted butter (4 tablespoons)
- 4 large garlic cloves
- Salt and pepper
Instructions
- Bring a pot of water to a boil and salt it well.
- Meanwhile, trim the hardy middle stalks from the cavolo nero, wash it and roughly chop it. When the water is boiling, boil the cavolo nero for around 3-4 minutes until wilted. Drain in a sieve and set aside.
- Finely slice the garlic cloves. Heat a pan on a low heat and add the butter. Once the pan has a thin coating of butter but is still melting, add the garlic. Keep the heat on low and gently cook the garlic in the butter for 10-12 minutes. You don’t want the butter or garlic to brown.
- Tip: if the garlic or butter starts to brown, you can add a touch more butter or a small drizzle of olive oil, but it’s best to keep the heat down low to prevent this.
- Once the garlic is soft, add the drained chickpeas and cavolo nero (give it a squeeze of any excess water before adding). Add a generous amount of black pepper and stir to coat in the garlic butter. Taste and add salt as needed then serve.
Notes
I use queen chickpeas for this, which is around 3 cups drained.
Nutrition
Calories: 311kcal | Carbohydrates: 42g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 216mg | Sodium: 33mg | Potassium: 536mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2825IU | Vitamin C: 26mg | Calcium: 165mg | Iron: 5mg
