Cabbage & Chickpea Lasagna

• toplam süre: 1 hour 16 minutes

Malzemeler

Olive oil and butter

½ onion – finely chopped

1 carrots – finely chopped

Fresh rosemary and thyme – chopped

1 clove of garlic – grated

1 bunch basil – chopped

1 x 400ml tin chopped tomatoes

½ tin water

A splash of white wine vinegar

A splash of white wine

1 x 325g jar baked beans in tomato sauce – I used @boldbeanco

2 tablespoons red pesto

1 x 240g pouch chickpeas – I used @merchantgourmet

1 hispi (loveheart) cabbage – roughly 9 leaves carefully removed

Feta cheese & finely grated strong cheddar

Yöntemler

Place a large sautéing pan on a medium heat and add a little olive oil and butter, then add the onions and carrots and saute for a few minutes until soft. Stir in the herbs and garlic and then add the tomatoes, water, vinegar, wine, beans, pesto and chickpeas. Stir well and let it sit on a very low heat for at least 30 mins. I stirred in some leftover kale about 10 minutes before the end of the cooking time.

Steam or boil the cabbage leaves for roughly 3 mins until just tender. Remove and drain well.

Layer the ‘lasagna’ starting with the cabbage leaves, then a bit of the sauce and some cheese. Bake for 25 – 35 mins in the oven at 200°C (180ºC fan/400°F/Gas 6) until bubbling and golden on top.