Savoy Cabbage, Nutmeg And Chestnut Saute

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1 tablespoon olive oil

Half a large savoy cabbage, finely sliced

150 g cooked chestnuts, finely chopped (I use vacuum packed chestnuts)

150 g canned chickpeas, drained

Freshly grated nutmeg

Sea salt and pepper

Optional: a splash of soy sauce or drizzle of truffle oil

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