Sautéed chickpeas and cabbage with coconut and turmeric spices.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.10 · €0.85/serving
- - 1 serrano or another green chile (remove seeds for less heat, finely chop for added spice)Est. price €0.15–€0.40
- - 3 Tbsp. extra-virgin olive oil, divided (use 2 Tbsp. for cooking and reserve 1 Tbsp. for finishing dish)Est. price €0.30–€0.75
- - 1 tsp. Diamond Crystal or Morton kosher salt, plus more to taste (season dish gradually and adjust salt levels as needed)Est. price €0.02–€0.08
- - Freshly ground black pepper (add to taste for a touch of heat)Est. price €0.01–€0.05
- - 1 cup vegetable stock or water (use vegetable stock for added depth of flavor)Est. price €0.25–€0.60
- - 1 tsp. turmeric powder (mix with a splash of water to form a paste before adding to the dish)Est. price €0.10–€0.25
- - 1 13.5-oz. can of unsweetened coconut milk (shake can well before opening)Est. price €1.50–€2.80
- - 2 cloves of garlic (peel and finely chop for aromatic depth)Est. price €0.10–€0.25
- - 1 medium verdant cabbage, weighing about 2 lb. (remove tough outer leaves before using)Est. price €1.20–€2.50
- - 1 15.5-oz. can of chickpeas (rinse and drain chickpeas before using)Est. price €0.80–€1.50
Steps
- 1Begin by preparing your ingredients for the dish: Cut ½ medium head of green cabbage into 4 wedges by slicing through the core. Finely chop 2 medium shallots, weighing around 4 oz in total. Peel a piece of ginger measuring about 1 inch using a spoon and chop it finely. Utilize the side of your knife to crush and finely chop 2 garlic cloves after removing their papery skins. Slice a serrano or another green chile lengthwise; if you prefer less heat, remove the seeds and white membrane with your knife's back; otherwise, keep them for added spiciness. Proceed by finely chopping the chile before setting aside the shallots, ginger, garlic, and chile for later use in cooking.
- 2In a large high-sided skillet with a lid or wide Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Place the cabbage halves in the skillet cut side down and season them with kosher salt. Allow the cabbage to cook without moving it until it develops a light char on the bottom, approximately 5 minutes. Carefully flip the cabbage halves over and continue cooking undisturbed until they are charred, about 5 minutes more. Remove the cabbage from the skillet and transfer it to a plate.
Cultural note
This dish is a fusion of flavors inspired by South Asian cuisine. Turmeric, ginger, and mustard seeds are commonly used in Indian cooking, while coconut milk adds a creamy texture reminiscent of Thai dishes. Chickpeas are a staple in many cuisines around the world, making this recipe a delicious blend of global…
Seasonal note
This dish can be enjoyed year-round as most of the ingredients like cabbage, chickpeas, and turmeric are readily available in grocery stores. However, cabbage is typically in season during the fall and winter months, making it a great choice for cooler weather.
Health note
Coconut Turmeric Chickpea Cabbage Sauté is a nutritious dish packed with fiber, vitamins A, C, B6, and zinc. The chickpeas provide plant-based protein while turmeric offers anti-inflammatory properties. The coconut milk adds healthy fats and the cabbage contributes to digestive health with its high fiber content.
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