Remove the outer leaves from the savoy cabbage and cut it into 8 wedges. In a skillet, heat some extra virgin olive oil and sear the savoy cabbage wedges on both sides, as they are ready move them to a plate. When you are done put all the cloves back in the pan and add the chopped shallot or spring onion, let it sauté a few minutes and add the tomato pulp, dilute with a glass of water, honey, salt and pepper. Cover with a lid and cook for about 20 minutes until the cabbage is cooked. Add the well-drained chickpeas and let them warm through a few minutes. Turn off the heat, sprinkle with Parmesan cheese, chopped fresh rosemary and a drizzle of raw oil, and serve immediately.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”