Bulgur with cavolo nero, chickpeas and lemon

Ingredients

For 1 serving

• Bulgur60 g
• Tuscan kale150 g
• Cooked chickpeas120 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon zest2 g
• Chili pepperto taste
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Put the bulgur in a bowl, pour over one and a half times its volume of salted boiling water, cover and leave for 15 minutes, until the water is absorbed.
2. Meanwhile wash the cavolo nero, strip out the tough central rib and cut the leaves into strips about 1 cm wide; slice the garlic; rinse and drain the chickpeas.
3. Heat the olive oil in a wide frying pan over medium heat with the garlic and chilli for a minute, until the garlic is just golden. Add the cavolo nero with a pinch of salt and a splash of water and toss for 6 minutes, until tender.
4. Add the chickpeas and heat through for 2 minutes, stirring.
5. Stir in the bulgur, fluffed with a fork, and finish with grated lemon zest.