1 cup dry garbanzo beans or 1 can of organic garbanzo beans
1 big onion, chopped
1 bell pepper, chopped
1 cup fineley chopped cabbage
1 carrot, garted
1 potato, grated
1 tbsp tomato paste
1 tbsp pepper paste (optional)
1 tsp cumin seeds
1 tsp pepper flakes
1/3 cup olive oil
1 cup vegetable stock
salt and pepper
-If you want to use dry beans, either soak them over night and then boil them until soft or use a pressure cooker. I pressure cooked 1 cup of garbanzo beans with 6-7 cups of water for 40 minutes. If you're using canned ones, just open the can.
-Sautee onions and peppers with olive oil in a pot until soft. Stir in cabbage, carrot, potato, and cumin seeds. Cook for 4-5 minutes.
-Add tomato / pepper paste and stir for another minute.
-Add garbanzo beans, salt, blackpepper, pepper flakes, and stock. Add water just to cover the beans. Cover and simmer for 20-30 minutes.
-Serve with any kind of rice.
I usually cook garbanzo beans Turkish style, but this time I tried something different. I had a small amount of cabbage in the fridge from a pickling experiment that I couldn't throw away, and I was trying to find a way to use it. Since I had cooked garbanzo beans with grated celery root once, I thought they might be good with cabbage as well. I was right; it turned out to be delicious. However, you don't have to cook with cabbage. You can make variations. Vegetables to be experimented on might be zucchini, squash, celery root, celery, turnips, etc.
