Ingredients:

  • 2 lbs green cabbage, shredded
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 medium (5 oz) yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until translucent.
  2. Toss in the shredded cabbage and spread it across the pan. Let it sit undisturbed for 2–3 minutes until mahogany-colored edges form.
  3. Stir in the minced garlic, cumin, and smoked paprika. Stir constantly for 60 seconds until the spices are fragrant.
  4. Add the drained chickpeas and stir to coat them in the spice mixture.
  5. Lower the heat to medium-low, cover the pan with a lid, and simmer for 8–10 minutes until the cabbage is velvety and tender.
  6. Remove from heat, stir in the lemon juice, and garnish with fresh parsley.