Ingredients with Measurements:
- 1 head of Abyssinian cabbage, chopped
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of olive oil
- 1 cup of vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped Abyssinian cabbage to the skillet and stir to combine with the onion and garlic.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet, and stir to coat the cabbage evenly with the spices.
5. Pour the vegetable broth into the skillet, and stir to combine with the cabbage and spices.
6. Add the drained and rinsed chickpeas to the skillet, and stir to combine with the cabbage and spices.
7. Cover the skillet with a lid, and simmer for 10-15 minutes until the cabbage is tender and the chickpeas are heated through.
8. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 5g
- Carbohydrates: 28g
- Protein: 8g
- Fiber: 9g
Substitutions for ingredients:
- Abyssinian cabbage can be substituted with regular green cabbage or Napa cabbage.
- Chickpeas can be substituted with any other type of beans or legumes.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based curry.
- Add diced potatoes to the skillet for a heartier curry.
- Add diced carrots and celery to the skillet for a more vegetable-packed curry.
Tips and tricks:
- Make sure to chop the Abyssinian cabbage into bite-sized pieces for even cooking.
- Adjust the amount of spices to your personal taste.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the curry is too dry, add more vegetable broth as needed.
- If the curry is too watery, remove the lid and simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the cabbage and chickpeas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Abyssinian cabbage is a type of cabbage that is native to Ethiopia and Eritrea.
Flavor profiles:
- This curry has a spicy and savory flavor profile, with a hint of sweetness from the cabbage.
Serving suggestions:
- Serve as a main dish for a vegetarian meal.
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Region: Ethiopian