John Myers
Ingredients for 3 servings:
- 1 m.-large savoy cabbage
- 4 cloves garlic
- 1 tbsp extra virgin olive oil
- 500 ml tomato(s), strained
- 1 can chickpeas (drained weight 260 g)
- 1 tsp caraway seeds, freshly ground
- herbal salt
- Pepper, from the mill
- e.g. chili flakes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
with tomato, chickpeas and lots of garlic
Peel and finely dice the garlic. Remove any bad leaves from the savoy cabbage. Remove the stalks and finely chop the cabbage. Heat the olive oil in a pan and sauté the garlic over low heat. Add the tomato puree, caraway seeds, and a pinch of herb salt and bring to a boil, then add the cabbage. Bring back to a boil and then cook over low heat for about 20-25 minutes. Just before the end of the cooking time, add the drained chickpeas. Season to taste with herb salt, chili flakes, and pepper.
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