Sautéed Cabbage Chickpeas in 30 Minutes

Instructions:

1. Heat 3 tbsp extra virgin olive oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.
2. Add the thinly sliced green cabbage in batches to avoid crowding the pan. Let the cabbage sit undisturbed for 3-4 minutes until the edges are mahogany-colored and charred, then toss and repeat until all the cabbage is browned.
3. Push the charred cabbage to the outer edges of the pan. In the center, add the diced yellow onion and sauté for 3 minutes until translucent.
4. Stir in the drained and patted dry chickpeas, cooking for another 5 minutes until they begin to pop and turn golden brown.
5. Add the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir constantly for 60 seconds to toast the spices without burning the garlic.
6. Return all the cabbage to the center, folding it into the chickpeas, and sauté for another 3-5 minutes until the cabbage is tender-crisp.
7. Remove the pan from the heat. Drizzle 1 tbsp fresh lemon juice over the mixture and toss in the chopped fresh parsley.