Roasted red cabbage with chickpeas & blackberries
  • 1 small red cabbage
  • 1 large can of chickpeas (dry weight 480g)
  • 250g of blackberries
  • 5-6 branches of rosemary
  • Salt, pepper, olive oil or rapeseed oil
  1. Preheat oven to 200°C, rinse chickpeas, remove outer leaves of red cabbage and cut in half. Remove the stem and cut the cabbage into 2 cm thick slices. Remove rosemary leaves by stripping the branches against the direction of growth, chop finely.
  2. Cover a baking tray with backing paper, coat with some oil and sprinkle with half of the rosemary, salt and pepper. Spread the red cabbage, chickpeas and blackberries on top with the rest of the rosemary, salt, pepper and oil and bake for 30-40 minutes.
  3. When arranging the plate leave the red cabbage in slices or slightly pull it apart.
Recipe by piroggi at