PASTA AND CHICKPEAS WITH SAVOY CABBAGE

First course - Full meal

9 oz Pasta (short is better)
12 oz boiled chickpeas
3/4 lb savoy cabbage, shredded
4 tbsp olive oil
1/2 medium onion, thinly sliced
3 tsp chives, chopped
1/4 tbsp hot red peppers flakes (optional)
1 clove of garlic (optional)

In a skillet warm 2 tbsp olive oil, add onions and sautee until soft (3-4 minutes), add cabbage and cook until soft too (3-4 more minutes), set aside.
Meanwhile bring a large pot of water to boil.
With a blender, puree half of the chickpeas, if desired, you can add the garlic (whole or chopped); set aside.
When the water boils, add salt and pasta; when it's "al dente", drain it and put it in the skillet over medium heat, add all the chickpeas (both pureed mand whole ones), drizzle with pepper flakes and mix well for a couple minutes, the time to get everything warm.
Divide into single serving bowls, drizzle with chives and 1 tsp olive oil each.

You can use canned chickpeas if you prefer, just remember to drain and rinse them in order to wash away the excess of salt.
If you don't find the savoy cabbage, you can use the green one.