Ingredients:

  • 2 lbs green cabbage, shredded
  • 15 oz chickpeas, drained and rinsed
  • 2 tbsp avocado oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper

Instructions:

  1. Shred the cabbage into thin ribbons (roughly 1/4 inch). Mince the garlic and ginger. In a small bowl, whisk together the soy sauce, apple cider vinegar, maple syrup, and red pepper flakes until the syrup is fully dissolved.
  2. Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers. Add the sliced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for 30-60 seconds.
  3. Increase heat to high, toss in the shredded cabbage, and spread it across the pan. Let it sit undisturbed for 2-3 minutes to char the edges. Toss and stir-fry for another 5 minutes until wilted but still retaining a slight snap.
  4. Stir in the rinsed chickpeas and pour the savory glaze over the mixture. Toss continuously for 2-3 minutes until the sauce reduces slightly and coats everything in a glossy sheen. Remove from heat immediately.