Cabbage rolls with tomatoes and chickpeas
Instructions
Peel the potatoes, dice them, and cook them in boiling salted water for about 10 minutes, or until tender. Drain them, mash them, and set them aside.
Finely chop the shallot and transfer it to a skillet with 2 tablespoons of extra virgin olive oil and the cumin; sauté for a couple of minutes, then add the chickpeas and let them cook for 5 minutes.
Blend the chickpeas with the shallot, olives, and semi-dried tomatoes until smooth.
Add the mashed potatoes to the chickpeas, mix, and season with salt and pepper; if necessary, add chickpea flour (or breadcrumbs) to the mixture.
Blanch the savoy cabbage leaves in boiling salted water, drain them, and pat dry with paper towels; remove the tough central core.
Place a tablespoon of filling on each leaf, then roll them up into rolls and secure with kitchen twine.
Pour 2 tablespoons of extra virgin olive oil into a large non-stick skillet, add the minced garlic and the rolls; let them brown for a couple of minutes on each side.
Add the tomatoes and oregano, then cover with a cup of water and continue cooking for about 20 minutes, or until the rolls are tender and the sauce has thickened.
Serve hot, adding more Taggiasca olives to taste.
