Spiced Chickpea and Cabbage Stir-Fry, Weeknight Fast
A skillet of spiced cabbage and chickpeas with warm spices, crisp-tender shreds of cabbage, and nutty chickpeas that soak up flavor fast—great as a meatless main or sturdy side.
Equipment
- 12-inch (30 cm) skillet or wok
Ingredients
- 2 tbsp neutral oil or light olive oil for sautéing
- 1 tsp cumin seeds sub 3/4 tsp (2 g) ground cumin if needed
- 1/2 tsp black mustard seeds optional
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp mild curry powder
- 1/4–1/2 tsp red pepper flakes or 1 small green chili, minced; to taste
- 1/2 medium head green cabbage cored and very thinly sliced
- 1 can (15 oz) chickpeas rinsed and patted very dry
- 1/4 cup low-sodium vegetable broth or water
- 3/4–1 tsp kosher salt plus more to taste
- freshly ground black pepper to taste
- 1–2 tbsp lemon juice
- 2–3 tbsp cilantro chopped, optional garnish
Instructions
- Prep the pan and aromatics. Set a wide 12-inch (30 cm) skillet or wok over medium-high heat. Measure spices so they’re ready. Have the sliced cabbage and dried chickpeas within reach.
- Bloom the seeds. Add the oil. When it shimmers, scatter in the cumin seeds and mustard seeds. Stir until fragrant and the mustard seeds pop, 30–60 seconds. If you’re skipping whole seeds, move to the next step and add ground spices later to avoid scorching.
- Soften the onion. Add the sliced onion with a pinch of salt. Cook, stirring occasionally, until translucent with golden edges, 3–4 minutes. Scrape up any browned bits for flavor.
- Add garlic, ginger, and spices. Stir in the garlic and ginger for 30 seconds. Sprinkle in the coriander, turmeric, curry powder, and red pepper flakes. Stir constantly for 30–45 seconds so the spices bloom in the oil and smell toasty, not raw. If the pan looks dry, add 1–2 teaspoons of oil.
- Stir-fry the cabbage. Add the shredded cabbage and 1/2 tsp salt. Toss to coat in the spiced oil. Cook over medium-high heat, stirring every 30–45 seconds, until the shreds wilt and take on golden spots but still feel springy, 4–6 minutes.
- Steam just enough. Tip in the chickpeas and 2–3 tbsp broth or water. Toss, then cover for 2 minutes to let the cabbage finish through and the chickpeas warm.
- Drive off excess moisture. Uncover and increase the heat slightly. Stir until any liquid evaporates and the mixture looks glossy, 2–3 minutes for a dry, skillet-fried finish.
- Finish and taste. Off the heat, add lemon juice, black pepper, and cilantro. Taste and adjust salt, lemon, and heat. Serve right away while the cabbage is still crisp-tender.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 9gFat: 11gSaturated Fat: 1.2gSodium: 520mgPotassium: 620mgFiber: 10gSugar: 9gVitamin A: 120IUVitamin C: 85mgCalcium: 90mgIron: 2.8mg
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