Okay, I’m going to explain this to you real quick because it’s super simple. Chop up however much cabbage you want and and however much apple you want. Cook it in a dry skillet on high heat until it’s browned up a decent amount. Add a few splashes of a good red wine. Cover and turn down to meadium low. Let it cook until the liquid is virtually gone. Sprinkle a bit of sugar over the top. You’re done. This stuff is so tasty it’s like dessert.
Holy wow this recipe. A co-worker of mine gave it to me a long time back, and ever since then I don’t think a month passes that I don’t make it at least once. It’s my stand by. Got some pasta hanging out collecting dust? Love chick peas? Desirous of tasty? I recommend!
2 teaspoons salt
4 tablespoons olive oil
1 lb. linguine (though I’ve used all kinds of pasta for this)
1 15. oz can chickpeas
1/4 teaspoon red pepper flakes
1/4 cup red wine
chopped green onion
Okay, take a pasta boiling pot and put enough water in there for a pound of pasta. Add the two teaspoons of salt. You can also add the water out of the can of chickpeas. I like to do that. Now put it on high heat to get it to boil and when it boils add in the linguine. You may want to break the linguine in half when you do that.
While that’s going dump the olive oil into a pan. Heat that too over about medium high heat. When the olive oil starts to get shimmery add the red pepper flakes and the chickpeas. Sizzle sizzle. Let them cook until the chickpeas are nice and browned up. Once that happens, add in 1/3 cup of the pasta water (I hope you haven’t dumped it yet!) and the red wine.
Oh! This is the ultimate recipe to make with someone you like a bunch. You can go out to get the ingredients together but also go out and find a nice red wine. Before you even start cooking uncork it and pour yourselves a glass. Talk about the wine and whether you like it and the flavors and whatnot. Seriously, this is the ultimate nice social cooking recipe.
Anyways, leave the chickpeas alone and let it cook down. Your pasta’s probably done by now. Dump it into a colander and then put it back in your pasta pot. When the chickpea fluid has cooked down to a nice oily base, dump everything in with the pasta and toss it. Now serve! This serves about 6 I’d say. Sprinkle the green onions and tomato on top. Oh and add red pepper flakes to taste. That’s good too!
Here’s a warning, though. The chickpeas are wily. Eating this with a fork can be troublesome and is a learned skill. When you serve it a lot of the chickpeas go to the bottom so you might need a fork and a spoon for serving. I like to use tongs and a spoon. But it’s worth the trouble.
Vegetarian note: This might be a recipe for one those hard Italian cheeses to be grated onto it at the end, but I have found it to be totally satisfying without. Your call!