Chickpeas with cabbage, potato, carrot and fried garlic

• 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.

METHOD

• 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.

SERVING

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