Creamy chickpeas cooked in garlic butter with tender Italian cavolo nero make a simple, flavourful side dish. It’s comforting, quick to prepare and pairs beautifully with fish, roast chicken or pork.
We make this dish often at home. It’s a reliable weeknight option when served with baked salmon or white fish, but it also complements roast meats. The recipe relies on slow-cooked garlic in butter, finished with plenty of freshly ground black pepper. The result is simple, rich and deeply satisfying.
Ingredient notes
- Chickpeas – Jarred chickpeas are convenient and give consistent results; drain and rinse before using.
- Cavolo nero – Also known as Tuscan kale. Substitute any kale, or use green beans (halved), broccolini or broccoli if preferred.
- Butter – Unsalted butter is recommended so you can control seasoning.
- Garlic – This recipe uses a generous amount of garlic (about 4 large cloves). Adjust to taste.
Recipe tips
Cook the garlic slowly – Gently cook the garlic in butter over low heat and avoid browning. If it browns, lower the heat or add a little more butter or olive oil.
Cooking the cavolo nero – You can boil or steam the cavolo nero. If boiling, drain and squeeze out excess water before adding it to the chickpeas.
Yes. Reheat the chickpeas and cavolo nero gently in a pan with a drizzle of olive oil or a knob of butter if needed.
Yes. Sauté the garlic in olive oil for a lighter dish, or finish with a little butter for extra creaminess.
More Italian side dishes to try
Sides
Italian Green Beans In Tomato Sauce
Sides
Classic Gnocchi alla Romana
Sides
Patate alla Lucana (Italian Potato Gratin)
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
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Garlicky Chickpeas and Cavolo Nero
By Emily
Ingredients
- 570 g (1.25 lbs) jarred chickpeas, drained and rinsed (about 400 g / 14 oz drained)
- 100 g cavolo nero (Tuscan kale), roughly chopped (3.5 oz)
- 80 g unsalted butter (about 4 tablespoons)
- 4 large garlic cloves, finely sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil.
- Trim the tough central stalks from the cavolo nero, wash and roughly chop the leaves. When the water boils, blanch the cavolo nero for 3–4 minutes until wilted. Drain and squeeze out excess water.
- Finely slice the garlic. Heat a pan over low heat and add the butter. When the butter is melted and coating the pan, add the garlic. Cook gently over low heat for 10–12 minutes, keeping the garlic soft without allowing it to brown.
- If the garlic or butter begins to brown, add a little more butter or a drizzle of olive oil and reduce the heat.
- Add the drained chickpeas and the squeezed cavolo nero to the garlic butter. Season generously with freshly ground black pepper, toss to coat and heat through. Taste and add salt if needed, then serve immediately.
Notes
Helpful Info for All Recipes
- I generally use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are assumed to be medium-sized unless noted.
- Recipe testing uses a fan (convection) oven when applicable.
- Nutrition information is an approximation and automatically calculated.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
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