Golden Turmeric Cabbage & Chickpea Skillet
This budget-friendly star uses humble cabbage and protein-packed chickpeas to create a vibrant, anti-inflammatory meal. It is incredibly affordable yet delivers a sophisticated flavor profile thanks to aromatic spices, making it the perfect healthy midweek recovery dish for Week 33.
Ingredients
- Green cabbage1 head
- Canned chickpeas2 cans
- Yellow onion1 large
- Garlic3 cloves
- Turmeric powder1 tbsp
- Ground cumin1 tsp
- Olive oil2 tbsp
- Lemon juice1 tbsp
- Salt0.5 tsp
- Black pepper0.25 tsp
- Fresh parsley1 handful
Instructions
Finely chop the onion and mince the garlic. Shred the cabbage into thin, long ribbons, similar to pasta.
Heat oil in a large skillet over medium heat. Sauté the onion until translucent, then add garlic, turmeric, and cumin, stirring for 1 minute until fragrant.
Add the cabbage ribbons to the skillet. Stir well to coat with spices and cook for 10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
Rinse and drain the chickpeas, then add them to the skillet. Cook for another 5 minutes to allow the flavors to meld and the chickpeas to heat through.
Remove from heat, stir in the lemon juice, salt, and pepper. Garnish with chopped fresh parsley before serving.
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