Ingredients:
- 3 tbsp vegetable oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 large fennel bulb, halved and thinly sliced
- 1 large onion, halved and thinly sliced
- ½ head cabbage (1 ½ lbs), thinly sliced
- 1 tsp cayenne pepper
- 1 15-oz can chickpeas, rinsed and drained
- 1 tbsp lemon juice
- 1 tsp garam masala or curry powder
- Salt to taste
Method:
- Heat oil in a skillet over medium-high heat
- Add fennel seeds and cumin seeds and sauté for 30 seconds
- Add fresh fennel and onion and season with salt. Saute for 5 minutes
- Add cabbage into the pan and cook for 5-7 minutes, until the cabbage is cooked
- Add cayenne pepper, chickpeas, lemon juice and garam masala and cook for 5 minutes
- Serve hot with rice or any Indian bread
Serves: 4
Inspiration source: Vegetarian Times, Feb 2009, page 38
Remarks:
The original recipe suggests cooking the vegetables for over 30 minutes until they are browned and caramelized!
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