Cabbage Rolls with Chickpeas are a delicious and very simple vegetarian recipe, especially if you use well-drained and rinsed pre-cooked chickpeas. However, if you prefer, you can soak the chickpeas the night before and cook them the morning before preparing the rolls as you usually do.
We used pre-cooked ones for convenience, the choice is yours, and then a few other simple ingredients will make these vegetarian cabbage rolls a flavorful main course, perfect for those who do not eat meat or its derivatives.
In this period, cabbage is perfect for rolls and more, below you will find other recipes to use it in different and delicious ways, even for non-vegetarian dishes.
Let’s go right under the picture to find out how to prepare the Vegetarian Cabbage and Chickpea Rolls!!
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Cabbage Rolls with Chickpeas
- 12 leaves savoy cabbage
- 16 oz canned chickpeas (or 200 g of dried ones)
- 1 yellow onion
- 2 carrots (small)
- 1 stalk celery
- 1 clove garlic
- 2 pinches black pepper
- to taste salt
- 3 tbsps extra virgin olive oil
- 12 oz tomato puree
- 2 tbsps extra virgin olive oil
- to taste black pepper
- 1.5 oz grated Parmesan cheese
Tools
- 1 Pot
- 2 Pans large non-stick
- 1 Immersion Blender
Preparation of Cabbage Rolls with Chickpeas
To prepare the Cabbage Rolls with Chickpeas, first detach the large and tender cabbage leaves.
Use a vegetable peeler to remove part of the central vein from each leaf so you don’t have to cut it.
Meanwhile, bring plenty of water to a boil, and once boiling, plunge the cabbage leaves into it.
Cook them for 3 minutes then drain them on a clean, dry towel.
Finely chop the onion, carrots, and celery, and crush the garlic clove. If you prefer, you can leave it whole to remove later.
In a large skillet that can also hold the chickpeas, heat 3 tablespoons of extra virgin olive oil and cook the vegetables until the onion becomes translucent.
Drain the pre-cooked chickpeas from their storage liquid and rinse them under running water, then add them to the skillet, setting aside 1/3 of them.
If you use dry chickpeas cooked by yourself, there’s no need to rinse them.
With an immersion blender, blend the reserved chickpeas with a little extra virgin olive oil, then add them to the skillet.
Remove the garlic clove if you left it whole, season with salt and pepper, and cook everything for 8/10 minutes or until everything is dry and creamy.
Take a cabbage leaf and lay it on a cutting board, stuff it with 2 generous spoonfuls of filling.
Roll it up by first folding the sides and then over the filling.
Once all the rolls are formed, heat 3 tablespoons of oil in a large, wide skillet, place the rolls with the seam side down.
Season the tomato puree with salt, pepper, and oil, then spread it over the rolls.
Cover with a lid and cook everything for another 10/15 minutes, if the cooking base dries out too much, add a little hot water.
Sprinkle generously with grated cheese and let rest with the lid on for 5 minutes before serving.
How to Store Cabbage Rolls with Chickpeas
You can store them in the refrigerator for 2 days in a well-sealed airtight container.
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