Ginger Cabbage, Carrots & Chickpeas

Name: Ginger Cabbage, Carrots & Chickpeas
Total time: 65 min
Yield: 2 servings
Ingredients: 250 g Cabbage; 300 g Potatoes; 150 g Carrot; 240 g Canned chickpeas drained; 100 g Onion; 2 cloves Garlic; 15 g Fresh ginger; 0.5 tsp Ground turmeric; 0.5 tsp Ground cumin; 1.5 tbsp Neutral cooking oil; 150 ml Water; 0.5 whole Lemon; 0.5 tsp Salt

Ginger-scented cabbage, carrots and potatoes braise until tender, with chickpeas turning the golden vegetable skillet into a full meal.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cabbage250 g
Potatoes300 g
Carrot150 g
Canned chickpeas drained240 g
Onion100 g
Garlic2 cloves
Fresh ginger15 g
Ground turmeric0.5 tsp
Ground cumin0.5 tsp
Neutral cooking oil1.5 tbsp
Water150 ml
Lemon0.5 whole
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergen ingredients intentionally added; check packaged ingredients and cross-contact needs.

Method

Cut small, even pieces

Remove the cabbage core and cut the leaves into 1 cm ribbons. Scrub the potatoes and cut into 1.5 cm cubes. Peel the carrots and cut into 1 cm half-moons. Peel and thinly slice the onion; peel and mince the garlic and ginger. Rinse and drain the chickpeas, then weigh 240 g after draining.

Soften the onion and spices

Heat the oil in a wide, lidded sauté pan over medium-low heat. Cook the onion for 6–8 minutes, until soft. Add garlic and ginger for 1 minute, then turmeric and cumin for 20 seconds. Stir in the potatoes and carrots until coated.

Braise the firm vegetables first

Add 100 ml water and the salt. Cover and simmer gently for 12 minutes, stirring halfway. Add the cabbage and the remaining 50 ml water, replace the lid and cook for 10–12 minutes, stirring once, until the cabbage wilts and the potatoes are nearly tender.

Fold in the chickpeas

Stir in the drained chickpeas. Cover and cook for another 5–7 minutes, until the chickpeas are piping hot and the potatoes and carrots are easily pierced. If liquid remains, uncover for 2–3 minutes; the vegetables should be moist, not soupy.

Brighten and serve

Squeeze the half lemon and stir 1 tbsp juice into the pan. Divide between two deep plates. The potatoes and chickpeas make this a complete main without an additional bread or rice side.

Keep the potato pieces small and check them before serving. Chickpeas are a house addition to the ginger-turmeric cabbage-and-potato combination.

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