Summary

Ingredients

• 200 g chickpeas
• 1 onion (s)
• 1 tablespoon butter
• 1 tablespoon tomato paste
• 1 teaspoon paprika powder
• 0.25 teaspoon ¼ caraway seeds
• 1 pinch nutmeg, freshly grated
• 1 clove garlic, finely chopped
• 150 ml vegetable stock
• 200 g white cabbae or sauerkraut
• 2 tablespoon heavy cream or sour cream or soy cream
• parsley
• water

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Instructions

1. Soak the chickpeas in 500 ml cold water overnight and cook until soft for about 60 minutes. Cut the onion into cubes and sauté in butter. Add the tomato paste and fry briefly.
2. Add the spices, broth, cabbage and chickpeas and simmer for 20 minutes. Season with salt and pepper and stir in the cream. Serve sprinkled with chopped parsley.
3. The original recipe is made with sauerkraut. However, I like it better with fresh cabbage. I let the cabbage simmer a little before I add the chickpeas as well. Instead of normal caraway, black cumin also tastes good.
4. Caraway or parsley potatoes go very well as a side dish. If soy cream is used instead of sour cream, the dish is vegan.