How to make
Cut the leeks into thin circles and the cabbage into thin strips. Strain the chickpeas.
Heat the oil to a moderate temperature in a deep frying pan on the hob. Pour the leeks and cook for about 3 minutes, until they soften.
Add the cabbage, stir, cover it with a lid and cook for another 10 minutes, by stirring occasionally.
Remove the lid and add the tomato puree and mixture of salt and herbs. Stir well again and add the chickpeas. Add a little water.
Let the dish cook for about 10 minutes, taste it and season it with more salt, if necessary.
Pour the lean cabbage into a fireproof baking dish and place it in the oven.
Bake at 370°F (190°C) for about 20 minutes or until the liquid is reduced and the lean cabbage remains only in fat.
The oven-baked lean fresh cabbage with chickpeas is ready.
