Golden Spiced Cabbage & Chickpea Skillet
For Week 19, we are transforming incredibly affordable ingredients into a vibrant, budget-friendly masterpiece! By pairing cheap, nutrient-dense cabbage and protein-packed chickpeas with warm spices, you get a uniquely satisfying everyday dinner that is bursting with flavor and exceptionally kind to your wallet.
Ingredienser
- Green cabbage0.5 head
- Canned chickpeas2 cans
- Olive oil2 tbsp
- Garlic3 cloves
- Ground turmeric1 tsp
- Smoked paprika1 tsp
- Vegetable broth150 ml
- Plain yogurt150 ml
- Lemon1 pc
Slik gjør du
Remove the core of the cabbage and slice it into thin shreds. Mince the garlic cloves. Drain and rinse the canned chickpeas thoroughly under cold water.
Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic, ground turmeric, and smoked paprika. Stir constantly for about 1 minute until the spices release their aroma.
Add the shredded cabbage and the drained chickpeas to the skillet. Toss everything well so the cabbage and chickpeas are evenly coated in the golden spice mixture. Cook for 5 minutes until the cabbage begins to soften.
Pour the vegetable broth into the skillet. Reduce the heat to medium-low, cover with a lid, and let it simmer for 8 to 10 minutes, or until the cabbage is completely tender and the liquid is mostly absorbed.
While the skillet is simmering, prepare the sauce. In a small bowl, whisk together the plain yogurt, the juice of half the lemon, and a pinch of salt until smooth.
Divide the warm golden cabbage and chickpea mixture among four plates. Drizzle generously with the zesty lemon yogurt sauce and serve immediately.