A complete first course, tasty and full of vegetal proteins. It is easy and fast to prepare if one uses the can chickpeas. Perfect for the winter time.
Time of preparation
about 20 minutes
What did I use
a blender, a wok, a wooden spoon, a cutting board, a knife , a large pot, a colander
Sardinian gnocchi: 280 gr
Can chickpeas, dried: 200 gr
Savoy cabbage, cut in stripes: 200 gr
Garlic: 1 slice
Rosemary to taste
Chili pepper / salt to taste
Olive oil as required
How did I do
I let some salted water boil in the pot and I cooked the pasta while I was preparing the vegetable and the chickpeas.
I made a sautéed with the garlic, peeled and cut, and some olive oil. I added chili pepper, savoy cabbage, rosemary and a little salt.
While the savoy cabbage was cooking, I took half of the chickpeas and I put them in the blender together with some cooking water from the pot. I added the other half of the chickpeas in the wok. I let them stew for few minutes, mixing.
I dried the sardinian gnocchi and I put them in the wok together with the chickpeas cream. I cooked for another minute mixing well.
I served them warm with a little fresh olive oil.