Savoy cabbage and chickpeas: an easy and delicious side dish, ideal for the cold of January and February. The cabbage family includes not only cavolo nero (black cabbage), white cabbage, Chinese cabbage and Brussels sprouts, but also Savoy cabbage, which is what I use here to stew with chickpeas and leek. Savoy cabbage is one of the most used winter vegetables for its high content of vitamins C and A, as well as phosphorus, potassium and calcium, among others.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 171.23 (Kcal)
- Carbohydrates 16.27 (g) of which sugars 3.66 (g)
- Proteins 5.42 (g)
- Fat 10.44 (g) of which saturated 1.35 (g)of which unsaturated 0.08 (g)
- Fibers 6.33 (g)
- Sodium 815.18 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lb savoy cabbage
- 1 oz leek
- 2/3 cup cooked chickpeas
- 3 tbsp extra virgin olive oil
- 1 1/3 tsp fine salt
- 1 hot chili pepper
- 1 glass water
Tools
- Pan
- Wooden spoon
- Cutting board
- Knife
Steps
If you use dried chickpeas, soak them in water with a pinch of baking soda overnight. In the morning, after rinsing them, place them in a pot with a clove of garlic, salt and a sprig of fresh rosemary, and boil for 30–40 minutes. Alternatively, use canned chickpeas in water, as I did today.
Wash the Savoy cabbage leaves and cut them into thin strips.
In the pot, add the extra virgin olive oil with the leek sliced thin and a piece of hot chili pepper. Add the Savoy cabbage right away and let it brown slightly, turning it often for 10 minutes over high heat. Season the cabbage with salt and add one glass of water. Cover and simmer on low heat for 20 minutes. Remove the lid, add the chickpeas drained from their preserving liquid, and continue cooking for another 10 minutes.
Here is the Savoy cabbage and chickpeas: an easy and delicious side dish.
Tips
I would like to give a small tip for preparing an appetizer with raw Savoy cabbage—very simple—together with pomegranate and sesame and sunflower seeds.
Insalata verza e melograno
Insalata verza e melograno
FAQ (Questions and Answers)
Can the side dish with chickpeas be prepared using raw Savoy cabbage?
Yes, of course. Raw Savoy cabbage with chickpeas is delicious and makes a healthy and tasty side dish.
