Cheekpeas with Wakame e Kombu

Servings: 4
  • 500g chickpeas (soak for at least 12 hours)
  • 1 leaf of Wakame (cut into strips)
  • 1 leaf of Kombu (cut into strips)
  • 1 cabbage (cut julienne)
  • 1 head of garlic
  • 1 teaspoon curry
  • 1 teaspoon powdered cumin
  • 1 teaspoon paprika
  • strips of red peppers (roasted)
  • olive oil
  1. First of all toasted in the oven or in a skillet Kombu seaweed for 5 minutes, until it becomes crispy.
  2. Then in a pot with warm water and a bit of cumin (without salt), put the Kombu seaweed and chickpeas, and cook over medium heat until they soften. Usually it only takes about 45 minutes. Once cooked add salt and five minutes later drain. Set aside.
  3. While the chickpeas are cooked with Kombu seaweed, prepare the cabbage as follows: in an earthenware pot with olive oil, brown the garlic with a pinch of curry, powdered cumin and paprika. Add the Wakame seaweed and cabbage. Cook with the spices over low heat for about 10 minutes, covering the pan with a lid. When they are al dente, add salt continue cooking for another 5 minutes.
  4. Soon after, add the chickpeas with Kombu seaweed, stirring for a few minutes so that the aroma of spices will flavor legumes. Serve hot garnishing with strips of red pepper.