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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Use this as a side dish for your Greek meals. Serve with chicken kebabs, hummous, roasted red peppers, tzatziki...you get the idea! Ingredients:
3 onions, peeled and finely sliced |
1 unwaxed lemon, skin grated to remove zest |
3 tablespoons olive oil |
1 (400 g) can chickpeas |
300 g cabbage |
4 cloves garlic, minced and mixed with |
1/2 teaspoon salt |
salt & freshly ground black pepper |
30 fresh mint leaves, about |
greek yogurt, to use when serving |
Directions:
1. Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
2. Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
3. Meanwhile, drain and rinse the chickpeas.
4. Shake dry.
5. Remove the stalk from the cabbage and shred into strips.
6. Wash and shake dry.
7. Take the mint leaves and shred finely.
8. When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
9. Cook for a few minutes, then add the cabbage.
10. Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
11. Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
12. Stir well and cook for 3-4 minutes before turning off heat.
13. Taste and adjust the seasoning.
14. Leave to rest and cool slightly before topping with a dollop of yoghurt.
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