Chickpea and Cabbage Stir-Fry
A quick, budget-friendly chickpea and cabbage stir-fry that's filling, hearty, and ideal for a satisfying lunch or dinner.
10 min
Prep
10 min
Cook
4
Serves
250
Calories
Macros · per serving
12g protein
40g carbs
6g fat
Ingredients
For 4 servings
- 1 cup dried chickpeas
- 4 cup water
- 2 tablespoon vegetable oil
- 1 onion
- 2 clove garlic
- 1/2 cabbage
- 2 carrot
- 2 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- salt — to taste
Instructions
- 1
Rinse and soak the chickpeas in water overnight, then drain and rinse.
- 2
Boil the chickpeas in 4 cups of water for 45-60 minutes until tender, then drain.
- 3
While chickpeas are cooking, thinly slice the onion and mince the garlic.
- 4
Shred the cabbage and slice the carrots thinly.
- 5
Heat the vegetable oil in a large pan over medium heat.
- 6
Add the onion and garlic to the pan and sauté until the onion is translucent, about 3 minutes.
- 7
Add the cabbage and carrots to the pan and stir-fry for another 5 minutes until they begin to soften.
- 8
Add the cooked chickpeas, soy sauce, ground cumin, ground black pepper, and salt to taste.
- 9
Stir everything well and cook for 2-3 more minutes.
- 10
Serve hot.
Cook it this week.
NeatEat plans Chickpea and Cabbage Stir-Fry — and the rest of your week — around your budget, groceries included.