Pointed cabbage and chickpeas stew

Name: Pointed cabbage and chickpeas stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 1 red pepper; 1 (approx. 600 g) baby pointed cabbage; 2 red onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 1 can(s) (400 ml) unsweetened coconut milk; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 1-2 TEASPOONS Lemon juice; 2 TEASPOONS Sesame Oil; 2 TEASPOONS black sesame

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
1 red pepper
1 (approx. 600 g) baby pointed cabbage
2 red onions
2 Garlic cloves
2 TABLESPOONS Oil
1 can(s) (400 ml) unsweetened coconut milk
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
1-2 TEASPOONS Lemon juice
2 TEASPOONS Sesame Oil
2 TEASPOONS black sesame

Directions

1
Put the chickpeas in a sieve, rinse and drain. Clean, wash and cut the peppers into small cubes. Clean, wash and quarter the pointed cabbage and cut it into approx. 1 cm wide strips from the stalk.
2
Peel onions and garlic. Cut onions into thin rings, garlic into fine slices.
3
Heat the oil in a large pot. Brown the onions and garlic in it. Steam the bell peppers briefly. 1⁄2 Add l water and coconut milk, stir in broth and bring everything to the boil. Add pointed cabbage and simmer at low heat for about 5 minutes.
4
Add the chickpeas and heat for about 5 minutes. Season stew with salt, pepper, 1⁄2 TL coriander and lemon juice. Sprinkle with sesame oil as desired and sprinkle with sesame seeds.