Spanish Cabbage and Chickpeas | A Dish You won’t be Able to Resist

This Spanish cabbage and chickpeas, known as col con garbanzos, is what honest home cooking is all about. We’re talking simple everyday ingredients, easy to make, and done in just 40 minutes. Serve it as a side dish or even as a main course, as it certainly has enough protein.

To make this recipe, I used half a head of green cabbage. You can also use red cabbage if you like or a combination of both. Either way, after you slice it, make sure to rinse the cabbage under some water. This will help remove any excess dirt in the cabbage.

As for the chickpeas, I used canned. But you can also use dried. Just soak the chickpeas in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender. Then proceed with the recipe as written below.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Cabbage and Chickpeas

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Spanish Cabbage and Chickpeas | Col con Garbanzos

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 350 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 3/4 tsp ground cumin 2 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 2 tomatoes (finely grated)
• 1/2 head green cabbage 1.1 lbs / 500 grams
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 2 cups water 480 ml
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan or stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 4 minutes and the onions are slightly translucent, add in the sherry vinegar, paprika, oregano, cumin, and crushed red pepper, mix together, then add in the grated tomato and season with salt & pepper, mix together, and then simmer

3. In the meantime, remove the outer leaves from the head of cabbage, then cut the head in half (for this recipe I only used 1/2 a head), cut the half into 2 evenly sized pieces, cut off the core and thinly slice the cabbage, then add it into a colander and rinse under water

4. After simmering the grated tomatoes for about 5 minutes and they have slightly thickened, add in the sliced cabbage, then place a lid on the pan and simmer

5. Once the cabbage has came dowm on volume, about 4 to 5 minutes, remove the lid and gently mix together, then add in the canned chickpeas (drained and rinsed), season with salt & pepper, and add in the water, raise it to a high heat and give it a gentle mix

6. Once it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 5 to 10 minutes or until the cabbage is just tender

7. Transfer into shallow bowls and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Cabbage and Chickpeas | Col con Garbanzos

Amount Per Serving

Calories 350 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Sodium 412mg18%

Potassium 758mg22%

Carbohydrates 44g15%

Fiber 15g63%

Sugar 7g8%

Protein 14g28%

Vitamin A 965IU19%

Vitamin C 58mg70%

Calcium 163mg16%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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