Chickpea and Cabbage Stew
How do you make chickpea and cabbage stew?
Sauté chopped onion and add finely sliced cabbage; cook covered until softened. Pour in white wine and let the alcohol evaporate over high heat. Reduce the heat, add precooked chickpeas, curry, thyme, and sweet paprika. Cook everything together for 10 minutes to blend the flavors and serve hot as a main dish or side.
A delicious side dish packed with vitamins, minerals, and protein. In 25 minutes we will have a different dish for enjoying cabbage.
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Servings: Serves 4 people
Ingredients
- 500 g cabbage or kale
- 650 g precooked chickpeas
- 50 ml white wine
- 1 small onion
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon curry powder
- 1 teaspoon sweet paprika
- 2 tablespoons extra virgin olive oil
Instructions
Finely chop the cabbage or kale, removing the tougher central part. Set aside.
Finely chop the onion.
Gently sauté the onion with the two tablespoons of oil in a medium high-sided pot over low heat.
When it is translucent, add the cabbage and cook over medium heat, covered with a lid.
Pour the wine into the pot, let the alcohol evaporate, and meanwhile cook over high heat, uncovered.
Once the alcohol has evaporated, lower the heat, sprinkle in the spices, curry, and thyme. Stir.
Add the chickpeas.
Stir and, finally, sprinkle with the sweet paprika. Cover and cook for another 10 minutes.
Serve piping hot and enjoy as a side dish. It is ideal eaten on its own or with a plate of quinoa, farro, or bulgur.
Enjoy your meal!
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- 500 g cabbage or kale
- 650 g precooked chickpeas
- 50 ml white wine
- 1 small onion
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon curry powder
- 1 teaspoon sweet paprika
- 2 tablespoons extra virgin olive oil