Cooking with a Teen Librarian-Curried Chickpeas with Cabbage

Cooking with a Teen Librarian-Curried Chickpeas with Cabbage

Join our librarian Justin as he shows you how to cook curried chickpeas with cabbage as part of our Cooking with a Teen Librarian Vegan Thanksgiving series.

Recipe:
30 oz canned chickpeas
16 oz tomato paste
Roughly 1/4-1/2 a head of cabbage [also works well with kale or spinach]
some salt
some ginger
1 yellow onion
1.5 tablespoons curry powder
Oil
2-3 cloves of garlic

Chop the cabbage into bite sized pieces. If they're a little on the large side, that's ok, they will shrink as they cook.

Mince the garlic.

Chop the onions into bite sized pieces (larger than a dice, but not the size of onion rings).

Heat some oil in a large pan to cover the bottom. Add the onions and garlic, stirring around until onions become translucent, around 5 minutes. Add the curry powder, stir around for about 30 seconds, then add in the tomato paste so it doesn't burn.

Add in the ginger and some salt. Add the chickpeas and cabbage, stirring so everything is covered. If there doesn't seem to be enough liquid, add 1/4 cup water. Add more cabbage if it seems unbalanced with the chickpeas.

Cover, reduce heat to low/medium, and let it simmer for about 10 min. Uncover, and if the chickpeas seem soft, then it's ready to be eaten. Goes well with rice.
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