The smoked paprika gives a Mediterranean taste to this dish.
Serves: 2 people Time : ½ hour
1 big carrot
400 g of white cabbage
4 tablespoons olive oil
salt to taste
200 g of boiled chickpeas
smoked paprika to taste*
Wash the vegetables.
Slice the carrot and cut the cabbage in 4 pieces (or smaller if desired).
Boil the vegetables.
Heat the oil in a pot and sauté the boiled veggies with salt till golden.
Add the chickpeas and paprika, mix with a spoon and cook a few minutes.
*Smoked paprika is a Spanish spice speciality made from pimiento peppers that have been dried and smoked over an oak fire.