Rinse the dried chickpeas well and soak in water overnight.
Without draining the water, cook Step 1 on medium heat. When scum rises to the surface, turn the heat down to low, skim off the scum, the drain (for about 15 minutes).
Boil water in a saucepan (3 times the amount of the chickpeas) and add the chickpeas. After it comes to a boil, turn heat down to low and cook for another 30 minutes with an otoshibuta drop lid. Drain the water.
Rehydrate the dried tomatoes by soaking in hot water and mince. Roughly chop the cabbage leaves and slice the sausage to about the same size as the chickpeas.
Heat olive oil in a frying pan, and cook the dried tomato and sausage over low heat.
Once the sausage browns, add the drained chickpeas, cabbage and rosemary. Stir fry over high heat.
Add the ★ seasoning in the order on the ingredient list. Toss and remove from heat.
Story Behind this Recipe
I received dried tomatoes as a gift from Italy and used fresh rosemary from my garden to create this.
After rehydrating, the chickpeas should weight about 300 g. You can use tinned chickpeas, but dried are best. In Step 3, adjust the time as needed. The beans should still be slightly firm. In Step 7, work quickly after adding the ★ seasoning.