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

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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