Glazed Chickpeas with Cabbage

Ingredients

• Olive oil 1 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Smoked paprika 1 tsp
• Ground cumin 0.5 tsp
• Chilli flakes (optional) 0.25 tsp
• Canned chickpeas, drained and rinsed 2 x 400g cans
• White cabbage, thinly shredded 0.5 small
• Vegetable stock 200 ml
• Lemon juice 2 tbsp
• Maple syrup 1 tbsp
• Salt and freshly ground black pepper to taste
• Fresh parsley or dill, chopped, to serve small bunch

Method

1. Heat the olive oil in a large frying pan or wok over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic, smoked paprika, ground cumin, and chilli flakes (if using). Cook for 1 minute until fragrant.
4. Add the drained chickpeas and shredded cabbage to the pan. Stir to combine with the onion mixture.
5. Pour in the vegetable stock, lemon juice, and maple syrup. Stir everything together well.
6. Bring the mixture to a gentle simmer. Cover the pan and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and the sauce has thickened slightly.
7. Season generously with salt and freshly ground black pepper to taste.
8. Serve hot, garnished with fresh chopped parsley or dill.