Andalusian Cabbage Stew

• 2 Tbsp extra virgin olive oil
• 1 onion, chopped
• 2 to 4 garlic cloves, to taste, minced
• 1 red bell pepper, diced
• 1 small cabbage, cored and shredded
• 1 small dried red chili pepper
• 1/2 tsp sugar
• 28-ounce can chopped tomatoes, with juice (or 3-4 large fresh tomatoes diced with their juices)
• 2 tsp paprika
• 1Tbsp sherry vinegar
• 1 can organic chickpeas (or 2 cups cooked dried chickpeas)
• salt and pepper 

1. Heat olive oil over medium heat in large, lidded skillet or Dutch oven. Add onion. Cook, stirring often, until tender, about 5 minutes.

2. Add garlic and bell pepper. Cook, stirring, until pepper has softened slightly and pan is fragrant, about 3 minutes.

3. Add cabbage. Cook, stirring, until cabbage has softened slightly and lost some of its volume, about 5 minutes.

4. Add chili pepper, sugar, tomatoes, salt and paprika. Raise heat slightly, and cook, stirring often, until tomatoes have cooked down slightly and mixture smells fragrant, about 10 minutes. Turn heat to low, cover and simmer 30 minutes, stirring often.

5. Add chickpeas, vinegar and pepper, taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. Also great with an egg or crumbled feta.

Tip: This will taste even better if you refrigerate it overnight and serve it the next day.