Chickpea Cabbage Stew

Ingredients

• 200 g chickpeas
• 1 small savoy cabbage
• 2 Tomatoes
• 1 chili pepper
• 2 shallots
• 2 Garlic cloves
• 1 tsp freshly grated ginger
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• 40 g parmesan cheese (shaved)

Instructions

1. 1.

   Soak the chickpeas overnight.

2. 2.

   Wash, trim, and cut the savoy cabbage into pieces. Wash the tomatoes, remove stems, and dice them. Wash the chili pepper, halve it, deseed, and finely chop. Peel and finely dice the shallots and garlic. Sauté both in hot oil, then add the cabbage. Cook together for about 2 minutes, stir in tomato paste, and deglaze with broth. Add chickpeas, tomatoes, chili, and ginger; cover and simmer on low heat for about 45 minutes, stirring occasionally. Season with salt and pepper, sprinkle parmesan, and serve.