A very quick and easy dish.
A comforting vegetarian dish that works as an entree or a side.
Feel free to substitute chickpeas with cannellini beans.

Cavolo rosso e ceci 1

Red cabbage and chickpeas - serves 4
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  1. 7 oz (200 g) julienne carrots
  2. 9 oz (250 g) red cabbage, thiny sliced
  3. 6 oz (170 g) di boiled chickpeas
  4. extra virgin olive oil
  5. salt
  6. pepper
  7. parsley
  8. - Seasoning -
  9. 1/3 cup (70 g) fresh orange juice
  10. 1 tsp honey
  11. 1/2 tsp graound cinnamon
  12. zest from 1 orange
  13. 2 tbs extra virgin olive oil
  14. salt
  1. Wash and trim vegetables.
  2. Finely slice cabbage and julienne carrots.
  3. In a frying pan, heat olve oil, add prepared vegetables and season with salt and pepper.
  4. Cook on high heat for a couple of minutes, add boiled chickpeas and cook for a further two minutes. Vegetables have to be crunchy.
  5. In a mixing bowl, mix all the ingredients.
  6. Pour the vegetables in a serving plate, season with the prepared sauce, scatter with chopped parsley and serve.
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Cavolo rosso e ceci 2


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