Plant Oriented Cooking

RECIPE: Olla Cortijera de Córdoba

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  • 5 quarts cold water
  • 2 cups dried chickpeas (about 1 pound), soaked in cold water to cover overnight and drained
  • 1 large onion, chopped
  • 3 large garlic cloves
  • 3 tbsp extra virgin olive oil
  • Salt to taste
  • 1 tsp freshly ground cumin seeds
  • ½ pound Irish or Canadian bacon, diced
  • 1 green cabbage (about 1¾ pounds), cored and chopped


  1. Bring the water to a boil in a stew pot.
  2. Add the drained chickpeas, onion, garlic, olive oil, salt, and cumin.
  3. Reduce the heat to medium and after add the bacon after 2 hours.
  4. Cook until the chickpeas are soft, about another hour.
  5. Add the cabbage to the pot and cook for about an hour.
  6. Taste and correct the seasoning and serve.




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