300 g chick peas
1 medium sized onion
1 clove of garlic
1 green pepper
400 g tomatoes
200 g (7 oz) cabbage
1 tbsp oil
1/2 tsp ground ginger
a pinch of ground cloves
salt and pepper
1 medium sized onion
1 clove of garlic
1 green pepper
400 g tomatoes
200 g (7 oz) cabbage
1 tbsp oil
1/2 tsp ground ginger
a pinch of ground cloves
salt and pepper
method
1. Soak the chick peas overnight and drain.
2. Cook and drain again, reserving the cooking liquor.
3. Skin and chop the onion, skin and crush the garlic.
4. Remove the membranes and seeds from the pepper and slice the flesh.
5. Skin and slice the tomatoes and wash and shred the cabbage.
6. Melt the oil in a large saucepan and fry the onion, garlic, green pepper, tomatoes, and cabbage for 10 minutes.
7. Add the chick peas, together with 250 ml of the cooking liquor, the ginger and the ground cloves, and season with salt and pepper.
8. Cover the pan and simmer gently for 1 hour.
9. Season Again if required before serving.
2. Cook and drain again, reserving the cooking liquor.
3. Skin and chop the onion, skin and crush the garlic.
4. Remove the membranes and seeds from the pepper and slice the flesh.
5. Skin and slice the tomatoes and wash and shred the cabbage.
6. Melt the oil in a large saucepan and fry the onion, garlic, green pepper, tomatoes, and cabbage for 10 minutes.
7. Add the chick peas, together with 250 ml of the cooking liquor, the ginger and the ground cloves, and season with salt and pepper.
8. Cover the pan and simmer gently for 1 hour.
9. Season Again if required before serving.
serving amount
serves 4 - 6
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