Charred Cabbage on Coconut-Chickpeas by @fitgreenmind

45 min
Medium

4 servings

🥬

800 g

Pointed Cabbage

🫗

30 ml

Oil

🧂

3 g

Salt

🧅

150 g

Onion

🫚

20 g

Ginger

🍛

2 g

Curry Powder

🫘

240 g drained

Chickpeas

🍅

400 g

Chopped Tomatoes

🥥

200 ml

Coconut Milk

🧂

Salt

🍋

15 ml

Lemon Juice

🍯

5 ml

Agave

🌿

30 g

Cilantro

🍶

45 ml

Vinegar

🧂

Salt

🌶️

10 g

Chili

🍬

8 g

Sugar

Preparation Steps

  1. Step 1/15

    Cut the pointed cabbage into 6 to 8 wedges, keeping the core attached so each wedge holds together.

    pointed cabbage
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Finely chop the onion and ginger. Drain and rinse the canned chickpeas in a colander.

    onion
    fresh ginger
    canned chickpeas
    🔪chef's knife
    🪵cutting board
    🥫can opener
    🫗colander

  3. Step 3/15

    Heat 2 tablespoons cooking oil in a large lidded frying pan over medium-high heat.

    cooking oil
    🥄measuring spoons

  4. Step 4/15

    Place the cabbage wedges in the hot pan and char the first side until deeply browned, about 3 to 4 minutes.

    pointed cabbage
    🥄wooden spoon

  5. Step 5/15

    Flip the cabbage wedges and season them with about 1/4 teaspoon salt. Char the second side for 3 to 4 minutes.

    pointed cabbage
    salt
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/15

    Remove the charred cabbage wedges from the pan and set them aside.

    pointed cabbage
    🥄wooden spoon

  7. Step 7/15

    Add the chopped onion and ginger to the same pan. Sauté for 2 to 3 minutes until fragrant and softened.

    onion
    fresh ginger
    🥄wooden spoon

  8. Step 8/15

    Stir 1 teaspoon curry powder into the onion mixture. Cook for about 30 seconds to toast the spices.

    curry powder
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/15

    Add the drained chickpeas, chopped tomatoes, and 200 ml coconut milk to the pan. Stir until evenly combined.

    canned chickpeas
    canned chopped tomatoes
    coconut milk
    🥄wooden spoon
    🧪measuring jug

  10. Step 10/15

    Season the chickpea sauce with lemon juice, agave syrup, and salt to taste. Stir well.

    lemon juice
    agave syrup
    salt
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/15

    Nestle the charred cabbage wedges on top of the coconut chickpeas. Cover the pan with a lid.

    pointed cabbage
    🥄wooden spoon

  12. Step 12/15

    Simmer the covered pan for 5 to 10 minutes, until the cabbage is tender and the sauce is hot.

  13. Step 13/15

    Roughly chop the cilantro and small chili. Combine them with vinegar, 2 teaspoons sugar, and a pinch of salt.

    fresh cilantro
    small chili
    vinegar
    sugar
    salt
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  14. Step 14/15

    Blend the cilantro-chili mixture into a chunky sauce. Alternatively, crush it with a pestle and mortar.

    fresh cilantro
    small chili
    vinegar
    sugar
    salt
    🥣blender

  15. Step 15/15

    Divide the coconut chickpeas and cabbage among 4 plates. Generously drizzle the cilantro-chili vinegar over the cabbage before serving.

    pointed cabbage
    canned chickpeas
    fresh cilantro
    small chili
    vinegar
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Seasonings, Herbs and Spices, Plant-based Dairy, Fruits, Condiments, Sweeteners

Ingredients

Pointed cabbage, Oil, Salt, Onion, Ginger, Curry powder, Chickpeas, Chopped tomatoes, Coconut milk, Lemon juice, Agave, Cilantro, Vinegar, Chili, Sugar

Allergens

Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Plant-based

Calories

330 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 42g, Dietary fiber: 12g, Total fat: 15g, Saturated fat: 8g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 780mg, Iron: 4.1mg, Calcium: 110mg, Magnesium: 82mg, Sodium: 310mg

Vitamins

Vitamin C: 95mg, Vitamin K: 105mcg, Folate: 150mcg, Vitamin B6: 0.45mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, can opener, colander, measuring spoons, measuring jug, blender

Appliances

stovetop, food processor

Type

Type

Type Of Dish

Main Course, Vegetable Dish, One-pan Meal

Occasions

Weeknight Dinner, Lunch, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Contemporary European, Fusion, Vegan

Geographic

to inform

Various

Aspect

Texture

Charred, Tender, Creamy, Chunky, Saucy

Flavors

Savory, Smoky, Creamy, Tangy, Sweet, Spicy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep cilantro-chili vinegar separately for best texture,Reheat gently in a covered pan), freezer : 2 months (Freeze the chickpea sauce and cabbage in an airtight freezer-safe container,Freeze the cilantro-chili vinegar separately or make fresh after thawing,Thaw overnight in the refrigerator before reheating)