Coconut Lime Braised Cabbage and Chickpeas
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Description
This simple dinner is layered with delicious flavours that will have you coming back to make it time and time again. It’s a simple and nutritious meal-in-a-bowl that will not disappoint!
Ingredients
Scale
- 1 tablespoon extra virgin coconut oil
- 1 yellow onion
- 4 garlic cloves
- 2 limes, zest and juice
- 1/2 teaspoon chili flakes
- 1 (540 mL) can chickpeas, drained and rinsed
- 1 (400 mL) can coconut milk
- 1/2 green cabbage (approximately 4 cups roughly chopped cabbage)
- 1 cup thinly sliced red cabbage
- 1 bunch cilantro
- Sea salt
Instructions
- Dice the onion and mince the garlic. Grate one lime and reserve the zest. Juice both limes.
- Roughly chop the green cabbage. Thinly slice the red cabbage. Finely slice the cilantro.
- Heat the coconut oil in a large Dutch oven on medium heat.
- Put the onion and a pinch of salt in the Dutch oven and cook 3 minutes, or until onions are translucent.
- Add the garlic and cook for another minute.
- Add half the lime juice, the lime zest and chili flakes. Cook for another minute.
- Add the chickpeas and stir to coat with mixture. Turn up the heat to high and gently fry the chickpeas for 2 minutes.
- Turn the heat down to medium and add in the green cabbage, one cup at a time, every minute.
- Add the coconut milk, and a little sea salt and pepper, to taste. Bring to a simmer.
- Add in a half of the reserved lime juice, tasting and adding more as you’d like.
- Garnish with cilantro and red cabbage.
Notes
Kitchen Equipment
You don’t need a Dutch oven for this recipe, a large saucepan or soup pot will do just fine.
Nutrition
- Serving Size: 4
