Veggie Foodie

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:

1. Heat oil in a skillet over medium-high heat
2. Add fennel seeds and cumin seeds and sauté for 30 seconds
3. Add fresh fennel and onion and season with salt. Saute for 5 minutes
4. Add cabbage into the pan and cook for 5-7 minutes, until the cabbage is cooked
5. Add cayenne pepper, chickpeas, lemon juice and garam masala and cook for 5 minutes
6. 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!