Spanish cabbage and chickpeas

Heat a large fry pan over medium heat and add 45 ml of extra virgin olive oil.

Finely chop the onion and roughly chop the garlic, add them to the hot oil and mix continuously so everything sautes evenly, about 4 minutes, until the onions are slightly translucent.

Add the sherry vinegar, then the smoked paprika, oregano, cumin and crushed red pepper, and mix briefly so the spices go fragrant.

Add the tomato sauce, season with sea salt and black pepper, mix, and simmer about 5 minutes until slightly thickened.

Remove one or two outer leaves from the cabbage, cut the head in half and each half in two, cut out the core and slice thinly, then rinse in a colander.

Add the sliced cabbage, press it down so it is compacted into the pan, cover and simmer about 4 minutes until the volume drops.

Add the drained chickpeas and season again with sea salt and black pepper.

Add 480 ml of water, raise to high heat and mix gently.

Once it boils, cover, lower the heat and simmer 5 to 10 minutes until the cabbage is just tender. Do not overcook it or the texture turns mushy.

Off the heat, transfer to a shallow bowl and garnish with fresh parsley.