If you like chickpeas you’ll love this dish. It’s so comforting, you’ll want to have a second serving, for sure.
The combination of the chickpeas with sweet vegetables like sweet potatoes and cabbage create a dish that wams and relaxes you in depth.
Ideal for cold days and for the late summer periods between seasons. It will help you get back to your centre and prepare for the season to come.
2 cups of chickpeas
1 large onion
1 sweet potato
1 clove garlic
1/2 bunch coriander
2 to 3 cm of kombu seaweed
Extra virgin olive oil
Soak the chickpeas in hot water the night before.
In the morning, rinse the chickpeas and put them in the pressure cooker, with the kombu and clean water to cover.
When the pressure cooker reaches the maximum pressure, lower the flame and cook for 8 minutes. Remember that the cooking time vary depending on the pot you use. Adapt the time if necessary.
After 8 minutes, turn off the heat and allow the pot to cool before opening.
Meanwhile, cut the onion, the sweet potato and the cabbage in little cubes. Chop the garlic.
In a casserole, begin to sauté the onion with a pinch of salt and olive oil. When it starts to get golden, add the garlic and the sweet potato, sauté a for 3 or 4 minutes and add the cabbage, a pinch of salt and keep for a couple more minutes.
Now add the chickpeas, the seaweed and the cooking broth necessary to cover all the ingredients well.
Add a pinch of salt if necessary.
Bring to a boil, cover with a lid and let it cook all together for about 10 minutes or until the sweet potato is tender.
Chop the coriander finely and reserve some to sprinkle over the dish when serving. Add the rest to the chickpeas, stir well and turn the fire off.
Let it sit for a few minutes before serving.
Cook it with love … and enjoy!
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