Chickpeas with cabbage, potato, carrot and fried garlic

90 min
Suitable for vegans
Type of dish: Main course, Legumes, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.7 kg
Cabbage 0.9 kg
Carrots 0.35 kg
Potatoes 0.5 kg
  • Soak the chickpeas in salted cold water the previous day.
  • Peel and chop the potatoes into big dices and the carrot into half-moons.
  • Wash the cabbage and dice.


  • Fill the stockpot with the necessary amount of water.
  • Once boiling, add the chickpeas (previously drained and washed with water). The heat should be high and continuous to avoid the chickpeas from getting hard. By using a pressure cooker, this recipe will require less time to be made.
  • The chickpeas can be also introduced inside a special net so they do crumble.
  • When the chickpeas are tender, drain and place them onto gastronorm plates.
  • Meanwhile in an industrial stockpot, bring some water to the boil, to cook the cabbage with plenty of salted water.
  • Cook the carrot and the potatoes.
  • Place the cabbage, the carrot and the potatoes on plates and baste with fried garlic.


  • Heat the chickpeas and the vegetables separately and place them on a plate separated.


Nutritional information (1 portion)
Fiber 28.71 g
Saturates 4.21 g
Monounsaturated fatty acids 20.68 g
Polyunsaturated fatty acids 5.85 g
Cholesterol 0.13 mg
Calcium 291.26 mg
Iron 11.56 mg
Zinc 2.0 mg
Vitamin A 895.08 ug
Vitamin C 179.87 g
Folic acid 390.81 ug
Salt (Sodium) 55.24 mg
Sugars 13.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.