Spicy Sautéed Cabbage with Chickpeas and Parmesan


  • 2 tablespoons extra-virgin olive oil
  • 6 cups shredded green cabbage
  • Kosher salt
  • 3 garlic cloves, thinly sliced
  • 1 15-ounce can chickpeas, rinsed, drained
  • 1/2 teaspoon freshly cracked black peppercorns
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lemon, halved
  • 2 tablespoons finely grated Parmesan

Step by Step

  1. Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7–8 minutes.
  2. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute.
  3. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.

spicy-sauteed-cabbage-chickpeas-parmesan-100Courtesy of


Nutritional Information

4 servings, 1 serving contains:
  • Calories (kcal) 190.0
  • Calories from Fat 80.0
  • Fat (g) 9.0
  • Saturated Fat (g) 2.0
  • Cholesterol (mg) 5.0
  • Carbohydrates (g) 21.0
  • Dietary Fiber (g) 7.0
  • Total Sugars (g) 6.0
  • Net Carbs (g)
  • Protein (g) 8.0
  • Sodium (mg) 600.0

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