So you might remember about a month ago when I professed my love for cabbage. Trust me, this is most definitely not something that I ever thought that I would be doing. But it is true, I am a cabbage lover :). While making another one of my new-found favorite cabbage dishes, I got the idea to combine cabbage with two of my other foodie favorites: chickpeas and Thai-inspired foods. I based this dish off of one of my most favorite meals that I have shared here on the blog: my Thai Chickpea Pizza on a Cauliflower Sweet Potato Crust. This dish was the perfect way for me to use up half of a leftover head of cabbage (those suckers can be huge sometimes!) and the remaining peanut sauce from the pizza. It is all about being economical, am I right? 😉
Thai Chickpea Cabbage
Servings: 2 large servings
Ingredients
water, for cooking
2 cloves garlic, minced
1/2 small red onion, diced
1/2 red bell pepper, diced
1 bunch green onions, sliced (reserve some for topping)
1/2 medium head of cabbage, shredded
2 medium carrots, peeled and shredded
1 1/4 cups chickpeas, drained and rinsed
3/4 to 1 cup of peanut sauce (depending on your preference)
1/2 tsp garlic powder
1/2 tsp onion powder
black pepper, to taste
salt, to taste
Directions
1. Line a large pan with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, onions, peppers, and green onions. Cook for approximately 6 to 8 minutes, or until softened. Add additional water, as necessary.
2. Add cabbage. Cover and cook for approximately 15 minutes, adding additional water, as necessary.
3. Stir in carrots, chickpeas, peanut sauce, and seasonings. Cook over medium-low heat for approximately 5 minutes, or until all ingredients are hot.
4. Garnish the Thai Chickpea Cabbage with the remaining green onion slices.
I have come to find that not only am I a cabbage and chickpea lover, but I am also quite the sucker for peanut sauce!
This Thai-inspired dish makes for the perfect well-balanced meal. It is flavorful, it is rich in protein (yay for chickpeas!), and it is chocked full of colorful vegetables.
Feel free to make your own peanut sauce for this dish. There are some great recipes out there. I, however, was feeling a bit lazy on this night so I went for the bottled kind. Hey, we cannot be perfect all of the time, now can we? At least it was from Whole Foods and was organic ;).
Now, if you still have not yet tried cooking with cabbage (despite me practically commanding you to ;)), has your mind been changed yet? Get to cooking! You, too, will find out just how tasty cabbage can be.
