It feels so great for it to finally be Spring! My absolute favorite season of the year. The buds are blooming, chickens are gorging themselves on worms and bugs and overseas Spaniards are getting ready to celebrate La Feria de Sevilla! What a beautiful time!
In order to get ready for Spring and all of it’s bounty I have been trying to clear my pantry, refrigerator and deep freeze of food I preserved last year. With my last cabbage and few carrots in my downstairs fridge, I decided to make repollo con garbanzos. The flavors in this dish are enhanced by pork lard and bacon and slow simmered in homemade chicken broth. A comforting side dish or meal on it’s own.
Repollo Con Garbanzos
Ingredients:
- 1 large head of cabbage
- 1/2 cup farm fresh pork lard (or butter)
- 7 slices of bacon, cut into thin strips
- 1 onion, sliced thinly
- 2 carrots, sliced thinly
- 2 cups chicken broth, preferably homemade
- 2 bay leaves
- 1 cup garbanzo beans
- salt to taste
Method:
- The night before, soak the garbanzo beans in water overnight or up to 24 hours.
- Prepare the cabbage. Cut the cabbage into quarters removing the core. Slice the leaves thinly and wash well. Bring a large pot of salted water to a boil and add the cabbage. Bring back to a boil, cover and simmer for 30 minutes or until tender.
- Once the cabbage is tender, in a large dutch oven or pot, melt the lard or butter.
- Add the bacon and cook until browned. Remove from the pan and set aside.
- Add the onion and cook until translucent.
- Add the cabbage, carrots, bacon, garbanzos, bay leaves and chicken stock.
- Bring to a boil, cover and simmer over low heat, stirring occasionally, for 1 1/2 hours or until the garbanzos are soft.
Serve with a green salad and crusty bread! Buen Provecho!
Don’t forget about my fat book giveaway! One more week to enter for your very own copy signed by the author!!!
this looks de rechupete. like one of those dishes que reviven hasta a un muerto…
This looks delicious. I'm always looking for new ways to use chickpeas and I'm on a pantry cleaning mission as well!
This is a great combo of veggies & meat. Very light and nutritious too! Yummm…
Happy spring!! Yum!
I love chickpeas and the flavours in this would be so good!
I have been lusting after that book for months and this one is signed by the author!!! Pity I live so far away *big big sigh*
I would love to try this soon. Sounds really good. We also call it Repollo but with a different spelling. 🙂
gorgeous flavours. Could have bowlfuls and bowlfuls of it!1
It's so wonderful to have all of that storage space for cabbage! This looks like a wonderfully healthy and hearty vegetable dish!
This looks wonderful, Diana! Love the cabbage-chickpeas combo!!!!
oh great combo chick peas and cabbage have a fab weekend love Rebecca
I love it. This is very healthy recipe…
Que pinta mas buena!
Thanks everyone! This has to be one of my favorite cabbage dishes! Just love it!
Oh I bet that's sooo tasty. Yum!
This sounds like an excellent disdh with cabbage and beans!
oh, wow, this looks delicious! it has two of my favorite ingredients, too!
Anything cooked with bacon and lard sounds delicious!
Not a fan of cabbage but I'm thinking this could convert me!
Everything in moderation is what I say
Mmmmmm, so many of my favorites are in this dish! I LOVE LOVE LOVE cabbage and I LOVE LOVE LOVE chickpeas!!
That sounds great, I am addicted to garbanzos.
LL
why can I print some recipes and others I can not find the option? The ones I have seen look really good.
VLouise, the reason is because these recipes were put on the blog before the printing option became available. Little by little, I’m trying to switch everything over, but it is taking me time. Hopefully by next year, the website will be fully updated 😀