Spanish Cabbage and Chickpeas | A Dish You won't be Able to Resist

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan or stockpot over medium heat.
2. Add the chopped onion and garlic and stir constantly for about 4 minutes, until the onion is slightly translucent. Then stir in the sherry vinegar, paprika, oregano, cumin and crushed red pepper, add the grated tomato, season with salt and pepper, and simmer.
3. Meanwhile, remove the outer leaves from the cabbage, cut the half head into quarters, cut out the core, thinly slice the cabbage, and rinse it in a colander under water.
4. After the tomato has simmered for about 5 minutes and slightly thickened, add the sliced cabbage, cover the pan and simmer until the cabbage has wilted down, about 4 to 5 minutes.
5. Uncover, stir gently, then add the drained and rinsed chickpeas, season with salt and pepper, and add the water. Raise the heat to high and stir gently.
6. When it reaches a boil, cover the pan, lower to low heat and simmer for 5 to 10 minutes, until the cabbage is just tender.
7. Spoon into shallow bowls and garnish with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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