Oriental Cabbage and Chickpea Pan

Name: Oriental Cabbage and Chickpea Pan
Total time: 1 h 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 400 grams Green cabbage; 400 grams Red cabbage; 1 onion; 1 garlic clove; 4 Tbsps vegetable oil; Ground cinnamon; 1 generous pinch Cumin; 1 generous pinch ground Cardamom; 600 milliliters Vegetable broth; 1 stalk Leeks; 1 can chickpeas; 50 grams Date; 50 grams Red lentils; 4 Tbsps Yogurt (0.1% fat)

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Difficulty:

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Difficulty

Preparation:

1 hr 30 min.

Preparation

Calories:

269

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	269 kcal	(13 %)
Protein	10.3 g	(11 %)
Fat	12.9 g	(11 %)
Carbohydrates	27 g	(18 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 400 grams Green cabbage; 400 grams Red cabbage; 1 onion; 1 garlic clove; 4 Tbsps vegetable oil; Ground cinnamon; 1 generous pinch Cumin; 1 generous pinch ground Cardamom; 600 milliliters Vegetable broth; 1 stalk Leeks; 1 can chickpeas; 50 grams Date; 50 grams Red lentils; 4 Tbsps Yogurt (0.1% fat)

How healthy are the main ingredients?

Red cabbage Leek chickpeas Date onion garlic clove

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Preparation steps

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.