Cabbage and Chickpeas

IMG_6085Saint Patrick’s Day happens to fall this year on a Tuesday. Aside from all the Irish classics, such as beef brisket, you should find something healthy on your table. When I think of Irish vegetables, I think of potatoes but you don’t need to consume another starch, do you?

IMG_6072Cabbage is also a common Irish vegetable that’s served with potatoes, beef and bangers. But here is a recipe that your vegetarian friends, or your friends who want something on the lighter side, will enjoy. The chickpeas bring the dish a protein and they are not something  commonly found on an Irish buffet. You serve this dish on top of plain yogurt ,which adds a twist that no one expects.IMG_6080

Cabbage and Chickpeas


  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons mustard seeds
  • 1 15-oz. can chickpeas, rinsed
  • ½ head savoy cabbage, cored cut into 1″ strips
  • Kosher salt, freshly ground pepper
  • 1 tablespoon white wine vinegar
  • ½ teaspoon crused red pepper flakes
  • 1 cup plain Greek yogurt


Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes.Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes.

Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.

Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.

Bon Appétit


Recipe from:


One thought on “Cabbage and Chickpeas

  1. Pingback: Cabbage and Pepper Stew | International Palate

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