Sesame cabbage with chickpeas #20minutedinner

Do you know this very sublime moment of buying cabbage? It’s always really tempting to buy the biggest one. But isn’t it too challenging? Even with the smaller ones, I often keep half a cabbage in my fridge for a few days, wondering what to use it for. The situation is slightly different when you have a few people to feed. Then what seems to solve the problem is to prepare: a big pot of cabbage with dill, or a simple smoky cabbage stew, or a dozen of stuffed cabbage leaves (I noticed that even a large number of stuffed cabbage can disappear very quickly… How does it happen?). So, next time in a grocery store, don't be afraid of buying a big cabbage because you can use a large part of it to make this quick, filling and very sesame dinner.

Sesame cabbage with chickpeas #20minutedinner

Half of savoy cabbage or one small cabbage (young, spring cabbage will also work well in this recipe)

1 can of chickpeas (or a cup of cooked ones)

1 onion

half a glass of water

200ml of tomato passata / canned tomatoes

3 tbsps of sesame oil

1 tbsp soy sauce (can be skipped)

1 tbsp of rapeseed oil

1 tbsp of sweet pepper

1 tsp salt

black pepper

To be served with:

cooked rice (about 100g of dry rice per person) or new potatoes

parsley

sesame seeds (preferably toasted!)

1. Cut the onion casually into small pieces, prepare the strained chickpeas.

2. Heat the rapeseed oil in a deep pan or larger pot, add the onion and chickpeas. Fry for about 3 to 5 minutes, stirring occasionally.

3. In the meantime, cut the cabbage into large, long strips. You can skip the harder pieces of the cabbage.

4. Add a tablespoon of sweet peppers to the fried vegetables and mix.

5. Add the cabbage and 100ml of water. Boil for a few minutes.

6. Add the tomatoes, salt, soy sauce, sesame oil and black pepper to the cabbage as desired. Mix everything well and simmer covered for 5 to 10 minutes.

7. Mix one part of the parsley with the hot cabbage and leave some to garnish the prepared dish.