Oriental Cabbage and Chickpea Pan
Trim the white and red cabbage, and cut into strips. Peel the onion and garlic, and chop. Heat oil in a large saucepan and saute the onion and garlic until golden. Add the ground cinnamon, cumin and cardamom, and mix well. Add the red and white cabbage strips, and pour in the vegetable broth. Season with salt and pepper. Stir once, cover the saucepan and cook for 30-40 minutes.
Trim and cut the leeks into rings. Drain the chickpeas on a sieve. Halve and core the dates. Add the leeks, chickpeas, dates and red lentils to the cabbage mixture and cook for another 10 minutes. Season again with salt and pepper.
Serve garnished with a dollop of yogurt.