Here's a recipe
today with some fresh produce
from the organic CSA
1 red cabbage
1 white onion, chopped
2 bell peppers of interesting colors, chopped
1 one-pound can of chickpeas (garbanzo beans)
Plonk (I used a zinfandel)
Heat olive oil in a saucepan. Cook the bits of chopped onion for a few minutes, then throw in the bits of chopped bell pepper and let that cook a little while longer. While that cooks, cut the cabbage into wedges or bite-sized chunks. After everything has sizzled up nicely, stir the mixture, lay the cabbage pieces on top, splash on some plonk and some water (I'd guess about four ounces each), add a bit of salt if you like, and cover. Let this cook until the cabbage is nice and soft; while that's happening, drain and rinse the canful of chickpeas. Throw in the chickpeas, stir it all up, and let it sit on medium heat for a couple of minutes.
It's a stew, so don't get carried away. A bowl works well. Who are you, Martha Stewart? This is a nice hearty dish: eat and enjoy!