Recipe information
Yield
4 to 6 Servings
Ingredients
2
tablespoons extra-virgin olive oil
6
cups shredded green cabbage
Kosher salt
3
garlic cloves, thinly sliced
1
15-ounce can chickpeas, rinsed, drained
1
/2 teaspoon freshly cracked black peppercorns
1
/4 teaspoon crushed red pepper flakes
1
lemon, halved
2
tablespoons finely grated Parmesan
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Preparation
Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7–8 minutes. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 190.0 Calories from Fat 80.0 Fat (g) 9.0 Saturated Fat (g) 2.0 Cholesterol (mg) 5.0 Carbohydrates (g) 21.0 Dietary Fiber (g) 7.0 Total Sugars (g) 6.0 Net Carbs (g) Protein (g) 8.0 Sodium (mg) 600.0