This recipe for cabbage with canned chickpeas is one of those spoon dishes that you want when the hot days have not yet arrived. This kind of gypsy stew is very traditional in Andalusia lands, specifically in the Jerez-Cádiz area. It should be noted that, depending on where it is prepared, collard greens, fodder cabbage or Galician cabbage are present in many other recipes and are usually prepared with other types of beans and meat.
In this case, we are going to make a pot of chickpeas with cabbage that will also include other ingredients such as chorizo, black pudding and bacon. Likewise, we will add other vegetables such as pumpkin, potato and tomato. Discover everything you need to learn how to make cabbage with chickpeas in a practical and simple way.
Ingredients to make Cabbage with chickpeas:
- 450 grams of canned chickpeas or cooked chickpeas
- 1 package of chorizo, black pudding and bacon
- 1 large potato
- 300 grams of pumpkin without skin
- 4 collard greens
- 1 ripe tomato
- 1 onion
- 1 package of black pudding
- 1 package of pancetta or bacon
- 1 liter of water
- 1 beef bone
- 1 pinch of pepper
- 1 pinch of garlic powder
- 1 tablespoon of salt (level tablespoon)
How to make Collard Greens with Chickpeas:
1 Pour the cooked chickpeas into a pot of water. Add the black pudding, the chorizo, the bacon and the beef bone. Without closing the pot, let it boil for 15 minutes so that the ingredients release all their flavor and juice.
2 Cut the vegetables into rather large sizes, so that when cooked they will not fall apart too much and can be seen in the final dish. Cut the part of the tomato that is attached to the pot and add it whole along with the rest of the vegetables.
3 When it starts to boil, add the collard greens cut in half. Do not add salt for the moment so that the chickpeas do not harden. It is better to rectify salt at the last moment of cooking.
4 As soon as it starts to boil, add the garlic and pepper, and close the pot. In our case, we have prepared this cabbage with chickpeas and pumpkin in a pressure cooker, so it should cook for about 35 minutes. If you use a basic casserole, leave it for 50 minutes on low heat.
Tip: If you prefer, you can omit the pepper.
5 When this time has elapsed, use a ladle to remove the excess fat that the sausages have released. You don’t need to remove all of it, as the recipe should have some of the meat substance in it. Then take out the tomato, a piece of potato and some pieces of pumpkin and onion; put them on a plate along with a little of the broth from the pot.
6 Deposit the ingredients that you set aside in a mixing glass, add the salt and blend until it becomes a creamy puree. Add it to the pot to make the broth thick and delicious. Stir so that all the flavors are integrated. Do not cover the pot and cook for 10 more minutes over medium heat.
7 This will be the result of this simple and exquisite stew of cabbage with chickpeas. Serve with a crusty bread to accompany or with a salad of assorted sprouts, you’ll love it!
