1 bambino cabbage, sliced thick
3-4 tbsp extra virgin olive oil
1 small red onion, sliced
1 red chilli, roughly chopped
250g chorizo, sliced into rounds
3 garlic cloves, gently smashed
500g tinned chickpeas, with liquid from the tin
500g baby roma tomatoes
1 tsp smoked paprika
200ml red wine
2 bay leaves
Salt & pepper
A few sprigs thyme
1 bunch coriander
1 bunch parsley
fresh lemon to squeeze over
Sweat onions, garlic, chilli and chorizo in a hot pan over medium-high heat with olive oil, add salt & pepper. Add cabbage and mix through. Then add in the chickpeas with liquid and the red wine.
Next, add in half the herbs and the passata with the bay leaves and smoked paprika.
Let it braise on low heat for 20-30 minutes, until the sauce has thickened and the cabbage and chickpeas have softened.
Add in the remaining fresh herbs, lemon juice and Roma tomatoes. Stir through and serve with a dollop of crème fraiche.