Cabbage With Chickpeas

Name: Cabbage With Chickpeas
Ingredients: 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

10 ingredients

14 steps

Ingredients

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

Directions

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.