Pasta, chickpeas and cabbage - Untested

https://www.latartemaison.it/2026/01/pasta-ceci-e-verza-la-cucina-di-casa/

4 servings

700mL lightly salted water

10 to 12 cabbage leaves (preferably the outer ones)

500 g cooked chickpeas

200 g dry spaghetti (is this best?)

1 clove garlic, whole

1 sprig of rosemary, minced

Extra virgin olive oil

1. Bring lightly salted water to a boil.
2. Wash the cabbage leaves, dry them, remove the central rib and then cut them into strips.
3. Heat plenty of oil in a saucepan, add the garlic and rosemary, and sauté for a couple of minutes. 
4. Add the cabbage, season lightly with salt, and cook until ???. 
5. Add the chickpeas, stir in, then remove the garlic clove, and then pour in about 600mL of the boiling water. Cook for about 15-20 minutes.
6. Remove two ladles full and blend it until smooth before returning it to the pan. Once it returns to a boil, add the pasta and cook until al dente.
7. Pour into plates and finish with a drizzle of good oil.