Chickpeas Cacio e Pepe

Ingredients

• 1 tbsp olive oil

• 200g rainbow chard, stems cut into 1 cm pieces, leaves sliced

• 2 (570g) jars chickpeas, drained and rinsed

• 70g parmesan, finely grated (or vegetarian hard cheese, if required)

• 20g salted butter

• 1 tsp ground black pepper

• ½ lemon, juiced

Directions

• Step 1

  Heat the oil in a large pan over a medium heat. Add rainbow chard stems and fry for 2 mins. Add the leaves with a pinch of salt and cook for 1 min.

• Step 2

  Tip the drained chickpeas into the pan with 100ml boiling water. Partially cover and cook for 2 mins.

• Step 3

  Add the parmesan, butter and black pepper. Simmer, stirring, for 3-4 mins, until the liquid has reduced. Turn off the heat; add the lemon juice, season and serve.