Hearty Kosher Cabbage And Chickpea Stew Recipe

About this recipe

This hearty and flavorful stew combines tender cabbage, protein-packed chickpeas, and a medley of vegetables and spices for a satisfying kosher dinner. Perfect for solution seekers looking for a comforting and nutritious meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Organically Grown White Onion
• 100 g Garlic - Single Clove
• 2.5 Kg Austin Whole Peeled Tomato
• 1 kg Mangat Ram Unpolished Kabuli Chana (Medium Size)
• 250 g Organically Grown Green Capsicum
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 10 g Thyme
• 100 g Baby Spinach
• 1 pack (50 g) On1Y Cardamom | Natural | No Added Colour & Preservatives
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. 2. Add 4 cups of shredded green cabbage, 1 cup of diced green capsicum, and 1 cup of diced sweet white onion. Sauté for 5-7 minutes until the cabbage begins to wilt.
3. 3. Stir in 4 minced garlic cloves, 1 tablespoon of smoked paprika, 1 tablespoon of cardamom, 1 tablespoon of turmeric, and 1 teaspoon of thyme. Cook for another 2 minutes until fragrant.
4. 4. Add 2 cups of diced tomatoes and 2 cups of diced bell pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
5. 5. Stir in 1 can of chickpeas, 1/2 cup of sliced bell pepper, and 1 can of sliced black olives. Cook for 5 minutes to combine the flavors.
6. 6. Add 2 cups of spinach and simmer for 10-12 minutes until the spinach is tender.
7. 7. Season with salt and pepper to taste. Serve hot and enjoy.