Pointed cabbage pan with chickpeas

Name: Pointed cabbage pan with chickpeas
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 7-10 Tbsp salt, white pepper; 200 g Wild rice mixture; 1 (425 ml) Can; 7-10 Tbsp Chickpeas; 1 medium pointed cabbage; 1 Garlic clove; 3-4 Tbsp Oil; 1-2 TEASPOONS Curry; 1 can(s) (425 ml) Tomatoes; 1/2 TEASPOON Vegetable broth; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp some cumin; 7-10 Tbsp Lemon

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

7-10 Tbsp salt, white pepper
200 g Wild rice mixture
1 (425 ml) Can
7-10 Tbsp Chickpeas
1 medium pointed cabbage
1 Garlic clove
3-4 Tbsp Oil
1-2 TEASPOONS Curry
1 can(s) (425 ml) Tomatoes
1/2 TEASPOON Vegetable broth
1-2 TEASPOONS Lemon juice
7-10 Tbsp some cumin
7-10 Tbsp Lemon

Directions

1
Boil up a good 400 ml of salted water. Simmer covered rice mixture for about 20 minutes
2
Rinse and drain the chickpeas. Clean, wash and quarter cabbage lengthwise. Cut out the stalk. Cut cabbage into strips. Peel and chop garlic
3
Heat the oil in a pot. Stir-fry cabbage and garlic for about 5 minutes. Sprinkle with curry and sauté
4
Add the chickpeas, tomatoes and liquid and about 1/8 l water to the cabbage. Chop the tomatoes slightly. Bring to the boil and stir in the stock. Simmer covered for about 10 minutes. Season to taste with salt, pepper, lemon juice and possibly cumin. Garnish with lemon. Serve with the rice
5
Instead of chickpeas, you can also add red lentils to the vegetables and cook for about 10 minutes