Sesame cabbage with chickpeas #20minutedinner
Do you know this very sublime moment of buying cabbage? It’s always really tempting to buy the biggest one. But isn’t it too challenging? Even with the smaller ones, I often keep half a cabbage in my fridge for a few days, wondering what to use it for. The situation is slightly different when you have a few people to feed. Then what seems to solve the problem is to prepare: a big pot of cabbage with dill, or a simple smoky cabbage stew, or a dozen of stuffed cabbage leaves (I noticed that even a large number of stuffed cabbage can disappear very quickly… How does it happen?). So, next time in a grocery store, don’t be afraid of buying a big cabbage because you can use a large part of it to make this quick, filling and very sesame dinner.
Sesame cabbage with chickpeas #20minutedinner
- Half of savoy cabbage or one small cabbage (young, spring cabbage will also work well in this recipe)
- 1 can of chickpeas (or a cup of cooked ones)
- 1 onion
- half a glass of water
- 200ml of tomato passata / canned tomatoes
- 3 tbsps of sesame oil
- 1 tbsp soy sauce (can be skipped)
- 1 tbsp of rapeseed oil
- 1 tbsp of sweet pepper
- 1 tsp salt
- black pepper
To be served with:
- cooked rice (about 100g of dry rice per person) or new potatoes
- parsley
- sesame seeds (preferably toasted!)
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Cut the onion casually into small pieces, prepare the strained chickpeas.
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Heat the rapeseed oil in a deep pan or larger pot, add the onion and chickpeas. Fry for about 3 to 5 minutes, stirring occasionally.
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In the meantime, cut the cabbage into large, long strips. You can skip the harder pieces of the cabbage.
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Add a tablespoon of sweet peppers to the fried vegetables and mix.
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Add the cabbage and 100ml of water. Boil for a few minutes.
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Add the tomatoes, salt, soy sauce, sesame oil and black pepper to the cabbage as desired. Mix everything well and simmer covered for 5 to 10 minutes.
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Mix one part of the parsley with the hot cabbage and leave some to garnish the prepared dish.
