This spicy cabbage and chickpea stir-fry is a bold and satisfying dish packed with protein and vibrant flavors. Cabbage is cooked with aromatic spices and tender chickpeas to create a dish that works as a hearty side or a standalone vegan meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 4 cups green or red cabbage, thinly shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• Juice of half a lemon
• Salt and black pepper, to taste
• 2 tablespoons fresh cilantro or parsley, chopped

Instructions:

1. Prepare the Aromatics:
   Heat olive oil in a large skillet or wok over medium heat. Add garlic and onion, and sauté until fragrant and the onion is translucent, about 3–4 minutes.
2. Cook the Spices:
   Add cumin, smoked paprika, turmeric, and cayenne pepper to the pan. Stir for 1 minute to toast the spices and release their aroma.
3. Add the Cabbage:
   Add the shredded cabbage to the skillet and stir well to coat it in the spices. Cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften.
4. Mix in the Chickpeas:
   Stir in the chickpeas and soy sauce, and cook for another 3–5 minutes until the chickpeas are heated through and the flavors meld.
5. Finish with Lemon and Herbs:
   Squeeze lemon juice over the stir-fry and toss. Adjust salt and pepper to taste. Garnish with chopped cilantro or parsley before serving.