Today’s recipe is brought to you by a guest blogger – my Aunt Lucia! She made this meal and sent me all of the beautiful pictures and I’m excited to share! Thanks for giving me a week off, Lulu! This looks easy, delicious, and I can’t wait to try it. The red cabbage came from my sister’s in-law’s gardens, but somehow my Aunt Lu ended up with it. She decided to take a spin on one of our Italian family classics – swiss chard and kidney beans (my Nonna used to make this a lot). The cabbage replaces the swiss chard, and Lulu chose the chickpeas in place of the kidney beans because she thought the white bean would like nice with the purple cabbage, so thoughtful. Anyways, hope you enjoy and thanks again to my guest blogger Aunt Lu with her first MIM debut!
1/2 head of red/purple cabbage
1 cup of cooked chickpeas (garbanzo beans)
2 cloves garlic, minced
EVOO (extra virgin olive oil)
Salt & Pepper
Start by cutting out the core in the cabbage, and slice into quarters. Break the leaves apart and clean under water, then pat dry.
Heat some olive oil in a saute pan, and cook the garlic for a couple minutes. Add in the cabbage, sprinkle of salt & pepper, and cook until the cabbage has softened and wilted.
Add the chickpeas and mix until warmed through.
www.meatlessinthemountains.com
Ingredients
- 1/2 head of red cabbage
- 1 cup cooked chickpeas
- 2 cloves garlic, minced
- Extra Virgin Olive Oil
- Salt & Pepper
Instructions
- Cut the core out of the cabbage, then slice into quarters.
- Break the leaves apart and clean under water, then pat dry.
- Heat some olive oil in a saute pan, and cook the garlic for a couple minutes on medium low.
- Add in the cabbage, sprinkle of salt & pepper, and cook until the cabbage has softened.
- Add in the chickpeas and mix until warmed through.
Thanks so much for using my recipe!! Your blog is wonderful! I look forward to new ones every week!
Love ya Lulu! xoxo