RFCJ RECIPE ARCHIVE
Posted by : adam Wetstein Chickpea and Cabbage Pasta Sauce - pareve
2/3 cup (150g) dried chickpeas (garbanzos) 1 stalk Celery sliced into 3cm (1 in) 1 red onion sliced 1/4 60 ml extra virgin olive oil 1 head Savoy cabbage( 375 grams) cored and chopped 6 dried shitake mushrooms ( soak for about 30 minutes) salt fresh ground pepper 90 g pecorino cheese Soak peas overnight Drain and place in saucepan Add celery, oil, onion,cabbage and water to cover by 5cm Bring to boil Reduce to low and simmer for about 3 hours ( or an hour in Pressure cooker) Add water as needed At about 2 3/4 hours add mushrooms Cook your pasta ( I recommend rigatoni) Add sauce at once and serve Tip if sauce to thin mash a few peas, it will thicken the sauce See that summer in Verona wasn't completely a waste Adam in Toronto
