Spanish Cabbage and Chickpeas | Col con Garbanzos

Ingredienti

• 3 tbsp extra virgin olive oil (45 ml)
• 1 onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1 tbsp sherry vinegar (15 ml)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 tsp dried oregano (1 gram)
• 3/4 tsp ground cumin (2 grams)
• 1/4 tsp crushed red pepper (0.65 grams)
• 2 tomatoes (finely grated)
• 1/2 head green cabbage (1.1 lbs / 500 grams)
• 2 cans chickpeas (garbanzo beans) (15.5 oz / 440 grams each)
• 2 cups water (480 ml)
• sea salt & black pepper
• fresh parsley for garnish

Preparazione

1. 1

   Heat a large fry pan or stockpot with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes and the onions are slightly translucent, add in the sherry vinegar, paprika, oregano, cumin, and crushed red pepper, mix together, then add in the grated tomato and season with salt & pepper, mix together, and then simmer

3. 3

   In the meantime, remove the outer leaves from the head of cabbage, then cut the head in half (for this recipe I only used 1/2 a head), cut the half into 2 evenly sized pieces, cut off the core and thinly slice the cabbage, then add it into a colander and rinse under water

4. 4

   After simmering the grated tomatoes for about 5 minutes and they have slightly thickened, add in the sliced cabbage, then place a lid on the pan and simmer

5. 5

   Once the cabbage has came dowm on volume, about 4 to 5 minutes, remove the lid and gently mix together, then add in the canned chickpeas (drained and rinsed), season with salt & pepper, and add in the water, raise it to a high heat and give it a gentle mix

6. 6

   Once it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 5 to 10 minutes or until the cabbage is just tender

7. 7

   Transfer into shallow bowls and garnish with chopped parsley, enjoy!