Serves 2

Ingredients:

35g pancetta, cut into lardons

100g diced onion (about 1 medium)

1 large carrot, peeled and diced

2 garlic cloves (thinly sliced)

2 Tbls. olive oil

1 bu. cavolo nero, leaves stripped of the stem and sliced

pinch of chili flakes

8-10 fresh sage leaves

1/2 tin of drained chickpeas

200ml chicken stock

140g short pasta

Parmesan

Method:

Render the pancetta in the olive oil over low heat and then add in the onions, garlic and carrot and a pinch of salt. Cook on low low for 45 minutes to 1 hour, partially covered.

Add in the chickpeas, sage and chili and sizzle for one minutes. Next add in the greens and chicken stock and cook for a further 5-7 minutes. Crush some of the chickpeas with the back of your spoon to thicken the liquid. Boil pasta water while this cooks. Add cooked pasta directly into the pan and add 1-2 ladles of starchy water into the pan. Toss everything together and finish with lemon juice and top with parmesan. Check for seasoning before serving and add some cracked black pepper and a finishing drizzle of olive oil to each bowl.