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Cabbage and Chickpeas with Mustard Seeds and Yogurt

bonappetit.com
serves 6
Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons mustard seeds
  • 1 15-oz. can chickpeas, rinsed
  • ½ head 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

Picture
Preparation
  • 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.

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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