Posted 4 years ago
Cabbage and Chickpeas with Mustard Seeds and Yogurt
Cabbage and Chickpeas with Mustard Seeds and Yogurt
Cabbage is part of the “cruciferous” family that includes Brussels sprouts, broccoli, kale, and other leafy veggies. These cruciferous vegetables are packed with phytochemicals which may reduce the risk of certain cancers and cardiovascular disease.
Instead of Corned Beef and Cabbage try this plant-based hearty main course.
Ingredients
2 Tbsp. olive oil
2 shallots, thinly sliced
2 tsp mustard seeds
1 – 15-oz. can chickpeas, rinsed
½ head savoy cabbage, cored cut into 1″ strips
Kosher salt, freshly ground pepper
1 Tbsp white wine vinegar
½ tsp crushed red pepper flakes
1 cup plain Greek yogurt
Instructions
1. Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally until shallots soften and mustard seeds begin to pop about 3 minutes.
2.Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes. Uncover and cook until liquid is almost completely evaporated, about 3 minutes.
3. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.
4. Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.