Saint 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?
Cabbage 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.
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.