Mezze maniche with chickpea cream and red cabbage
In short: Pasta in a rosemary cream of Swiss chickpeas, with whole chickpeas. On top, sweet-and-sour red cabbage and crunchy garlic breadcrumbs.
Serves: 4. 120 minutes.
Ceci svizzeri, Cavolo rosso, Cipolla, Rosmarino, Aglio
Ingredients
- 240 g dried chickpeas (or 600 g cooked, drained chickpeas)
- 200 g durum wheat semolina mezze maniche
- 500 g red cabbage
- 100 g onion (1 piece)
- 10 g garlic (2 cloves)
- 4 g rosemary (2 sprigs)
- 500 g vegetable stock without celery (carrot, onion, leek, bay leaf)
- 30 g extra virgin olive oil
- 20 g apple cider vinegar
- 40 g breadcrumbs
- 5 g salt
- 1 g black pepper
Premium recipe: the step-by-step method is for subscribers.
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In season now · Seasonal recipes
Updated on 26 October 2026