For three portions you need
225g pasta, we used rigatoni
1 can chickpeas, don't bother to drain them
2 cloves garlic, finely chopped
1 chilli, finely chopped
1 onion, finely sliced
5 tbsp olove oil
4-5 cavolo nero cabbage leaves, tough stems removed and finely shredded.
Cook the pasta. Heat the oil in a pan and fry the onion over a medium heat until lightly golden. Add the chilli and garlic and cook for a few mins longer.
3 mins before the pasta is done, lob in the chickpeas (juice an' all) and the cabbage. Heat for 3 mins then drain. Toss into the onion pan and mix thoroughly. Serve in warmed bowls and add some cheese if you're not vegan. Delicious.