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Chickpea cabbage rolls


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For 2-4 people:

1 small savoy cabbage

2 carrots

1 onion

2 cloves garlic

1 box of chickpeas



extra virgin olive oil



Bring lightly salted water to the boil, dip the cabbage leaves separate and washed and cook for 10 minutes.

Remove from the water and let them dry.

Put the onion and peeled carrots in the same water, all cut into small pieces and cook for 15-20 minutes, then drain.

Blend the drained chickpeas, add the boiled vegetables and chopped garlic, add spices to taste, blend coarsely.

Gently open a leaf of cabbage, place 1 tablespoon or 2 of filling (depending on the size of the leaf), close first on the sides and then roll, placing the roll, in a baking tray covered with parched paper, so that the closure remains under.

Proceed until the leaves are exhausted.

Sprinkle with food yeast and a round of olive oil.

Bake in a preheated oven at 180 degrees C for 20 minutes or until the rolls golden.

Enjoy your meal!


PS: This is also a recycling dish and can be stuffed with some other vegetable that you have in the fridge.

PS2: The strudel in the photos was made very quickly with the leftovers of cabbage, sautéed with lots of onion, salt and curry.
It was enough to have in the pantry a vegan roll of brisée paste and poppy seeds to decorate, 30 minutes in a hot oven at 180 degrees C.

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Thanks to Marina Zendri

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