Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients:
1 can (15 ounces) chickpeas, drained and rinsed
4 cups shredded cabbage
1 onion, thinly sliced
2 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1 tablespoon cooking oil (such as olive oil)
Fresh cilantro leaves for garnish
Banane Ki Vidhi
- Prepare the ingredients: Drain and rinse the chickpeas. Shred the cabbage and thinly slice the onion. Mince the garlic, grate the ginger, and chop the green chilies.
- Sauté aromatics: Heat the cooking oil in a large skillet or wok over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then add minced garlic, grated ginger, and chopped green chilies. Sauté until fragrant.
- Add onions: Add the thinly sliced onions to the skillet. Sauté until they turn translucent.
- Add spices: Stir in ground coriander, turmeric powder, red chili powder, and salt to taste. Mix well to combine with the onion mixture.
- Add chickpeas and cabbage: Add the drained and rinsed chickpeas to the skillet. Stir well to coat them with the spice mixture. Then add the shredded cabbage. Stir-fry for about 5-7 minutes, or until the cabbage is tender-crisp.
- Adjust seasoning: Taste the stir-fry and adjust the seasoning with salt or additional spices if necessary.
- Garnish and serve: Garnish the Chickpea and Cabbage Stir Fry with fresh cilantro leaves before serving.
