Cabbage With Chickpeas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 onions, peeled and finely sliced
• 1 unwaxed lemon, skin grated to remove zest
• 3 tablespoons olive oil
• 1 (400 g) can chickpeas
• 300 g cabbage
• 4 cloves garlic, minced and mixed with
• 1/2 teaspoon salt
• salt & freshly ground black pepper
• 30 fresh mint leaves, about
• greek yogurt, to use when serving

Recipe

• 1 heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
• 2 reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
• 3 meanwhile, drain and rinse the chickpeas.
• 4 shake dry.
• 5 remove the stalk from the cabbage and shred into strips.
• 6 wash and shake dry.
• 7 take the mint leaves and shred finely.
• 8 when the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
• 9 cook for a few minutes, then add the cabbage.
• 10 increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
• 11 add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
• 12 stir well and cook for 3-4 minutes before turning off heat.
• 13 taste and adjust the seasoning.
• 14 leave to rest and cool slightly before topping with a dollop of yoghurt.