My experiments with the toasted fregola continue. 
Here you can see a very simple dish to make.
A nice variant with garlic, oil and chilli pepper, enriched with some wild nigella seeds and the mineral taste of two leaves: the red chard and the spinach.

320 gr of fregola
2 handfuls of spinach leaves
5-6 red chard leaves
2 tablespoons of wild nigella
2 cloves of garlic
1 chilli pepper
2 tablespoons of Shoyu
extra virgin olive oil, salt

Bring plenty of salted water to the boil. Wash and peel the spinach. When the water boils, pour the fregola and the spinach and cook for 10 '(or as otherwise stated in the toasted fregola package).

In the meantime, clean and cut the chard into strips. Bring 4 tablespoons of oil to temperature and cook the chard over high heat for about 7-8 minutes. 
After about a minute, blend with the Shoyu sauce. Put the chard aside, add another 2 tablespoons of oil in the wok with the crushed red pepper, the nigella and the garlic (previously peeled and crushed). 
Drain the fregola with the spinach and pour it in the garlic, oil, nigella and chilli pepper, mixing well.
Place the fregola on the plate and the chard on top. Serve hot or at room temperature.