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Print this Recipe    Chickpeas Cabbage

Chickpea and Cabbage Sauce

2/3 cup (150g) dried chickpeas (garbanzos)
1 stalk celery, sliced into 3cm pieces
1 red onion, sliced
1/4 60 ml extra virgin olive oil
1 head Savoy cabbage (375 grams) cored and chopped
6 dried shiitake mushrooms (soak for about 30 minutes)
salt
fresh ground pepper
90 g pecorino cheese

Soak chickpeas overnight. Drain and place in saucepan. Add celery,
oil, onion, cabbage and water to cover by 5cm. Bring to boil.
Reduce to low and simmer for about 3 hours adding water as needed
(or an hour in pressure cooker).

At about 2 3/4 hours add mushrooms. Cook pasta (rigatoni is good).
Add sauce at once and serve.

If sauce is too thin, mash in a few chickpeas, it will thicken the
sauce.

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