These Involtini di Verza are veggie-packed, protein-rich, and full of Mediterranean flavor! 🌿🌱 Chickpeas, tahini, and olives wrapped in tender Savoy cabbage — straight from Italy to your table! 🇮🇹✨ @sebastian_fitarau #VegetarianRecipes #CabbageRolls #MeatlessMeals Ingredients 1 large head of Savoy cabbage (to yield about 10 large leaves) 1 ½ cups dried chickpeas (300g), soaked overnight 2 carrots 1 medium red onion 3 tablespoons tahini (45g) ½ cup pitted Taggiasca olives (80g) 1 garlic clove Extra virgin olive oil Salt, to taste Black pepper, to taste 1 bay leaf (for boiling chickpeas) 🇺🇸 Instructions: 1. Cook the Chickpeas: Soak chickpeas in plenty of water for 12 hours. Drain and rinse, then boil in fresh water with a bay leaf for about 2 hours, or until tender. Drain and set aside. 2. Prepare the Cabbage Leaves: Remove 10 large, tender leaves from the cabbage. Wash them and blanch in salted boiling water for 3 minutes. Drain and cool them upside down in a bowl to retain thei...