Cabbage and chickpeas is a traditional peasant dish, economical and tasty, to be served either as a side dish or as a main course. Cabbage is a typical winter vegetable with a strong flavor and can be used to make first courses and also second courses, besides being eaten as a side dish. You can prepare the chickpeas and cabbage using dried chickpeas that have been soaked and then boiled, or for a quick preparation, you can use pre-cooked jarred chickpeas. A typical recipe from my Veneto region is the STEWED CABBAGE IN A PAN – VENETIAN SOFEGÀ CABBAGE RECIPE which you absolutely have to try, I also recommend checking out other RECIPES WITH CABBAGE. Now let’s see how to prepare cabbage and chickpeas, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cabbage
- 7 oz dried chickpeas
- 1 onion
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 2 cups vegetable broth
How to make cabbage and chickpeas
Let’s start preparing the cabbage and chickpeas. If you are using dried chickpeas, soak them in cold water for 10/12 hours; I do this in the evening so they have all night to soak.
After soaking, drain the chickpeas from the soaking water and proceed with cooking. Pour the water into a pot, add the chickpeas, and cook for 40 minutes. When they are cooked, add a pinch of salt to the water, stir, and let the chickpeas rest in the cooking water for a few minutes. Alternatively, for faster cooking, cook them in a pressure cooker. Pour the chickpeas and water into the pressure cooker, close the lid, place on high heat, and when it whistles, lower to the minimum; from that moment, cook for 20 minutes. After 20 minutes, turn off the heat, let it vent, and when the pressure is released, open the lid, add the salt, stir, and let rest for a couple of minutes.
Meanwhile, as the chickpeas cook, cook the cabbage. Clean the onion and chop it finely. Clean the cabbage too, remove the damaged outer leaves, and slice it finely.
Pour the chopped onion, some extra virgin olive oil, into a large pan, place on the heat, let it sauté for a couple of minutes, add the sliced cabbage, some salt, and pepper, and cover with a lid so the cabbage cooks with its own water.
Cook for 1 hour on low heat, stirring occasionally, if they dry out too much, add some vegetable broth. When the chickpeas are ready, drain them and pour them into the pan with the cabbage and continue cooking the cabbage. The cabbage should become soft and change color.
Serve the cabbage and chickpeas hot
How to store cabbage and chickpeas
You can store the cabbage and chickpeas in the refrigerator for 2/3 days
