Curried Cabbage and Chickpeas: spicy, flavorful, and tasty, very simple to make, perfect if you follow a vegetarian and vegan diet but also great to change up dinner and consume more legumes and less meat. Chickpeas and cabbage pair perfectly, and if you add bold spices, you’ll get a truly delicious dish. Try curried cabbage and chickpeas!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Air Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.88 lbs mixed cabbages (I used Romanesco broccoli and Brussels sprouts)
- 1.23 cups cooked chickpeas (peeled)
- 1 pinch salt
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tbsp extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 High-Sided Saucepan
- 1 Slotted Spoon
- 1 Air Fryer Parchment Paper Liner
- 1 Air Fryer
Steps
Clean the Romanesco broccoli by removing the outer leaves and dividing the florets. Then wash them under running water. Wash the Brussels sprouts and remove the outermost leaves. Boil them together in slightly salted boiling water for ten minutes, then drain and let cool. Place them in a container suitable for air frying (I simply use perforated parchment paper that I place directly on the racks of my air fryer), add the chickpeas drained of their liquid, rinsed under running water and peeled (you must remove the skin that covers them to make them more digestible and pleasant to eat). Season with curry, turmeric, oil, adjust the salt, and mix well. Cook at 338°F for ten/fifteen minutes (it depends on your fryer).
Notes
Recipe source “Cooking Light with the Air Fryer” by Francesca Pace.
