ngredients for 4 servings:

• 1LBFresine di Gragnano PGI
• 0,5LB dried chickpeas
• 80g sun-dried tomatoes
• 1LB savoy cabbage
• 1 chopped Tropea red onion
• Vegetable broth to taste
• 3 tbs EVO oil
• Chili pepper to taste
• Thyme to taste
• Salt to taste 

Directions:

Leave the chickpeas to soak from the night before, cook them in plenty of water and set aside

In an earthenware pan pour a little olive oil and sauté the onion along with the chili

Add the savoy cabbage cut into julienne strips and leave to cook, together with some salt

Pour in the chickpeas adding two ladles of their cooking water and leave them on a medium heat for about 15 minutes

Halfway through cooking, add the sun-dried tomatoes cut into julienne strips and some thyme. At this point, break up the Fresine by hand and cook them directly inside the casserole dish, adding a little hot vegetable broth

Garnish with a drizzle of raw olive oil and a few thyme leaves and serve