INGREDIENTS
- -1/2 medium head green cabbage, roughly chopped
- -3 medium potatoes, chopped into large, bite-sized pieces
- -1 large onion, sliced
- -1 Tbsp. Sriracha
- -2 Tbsp. tomato paste
- -2-3 Tbsp. ketchup
- -1 scant tsp. sugar
- -1 (15 oz.) can chickpeas, drained
- -Lime, sliced
- -1 Tbsp. olive oil
- -Salt and pepper, to taste
- -3/4 cup water
INSTRUCTIONS
- In a large pot, place a steamer basket and fill with water until it reaches just below the bottom of the basket. Bring a to a boil, and then add potatoes. Cook potatoes 8 minutes, then add cabbage and cook for another 10 minutes, or until tender. Drain.
- Meanwhile, heat olive oil in a large skillet over medium high. Add onion and saute until translucent. Season with salt and pepper, then stir in tomato paste, Sriracha, ketchup and sugar. Stir for a minute, then add chickpeas and water. Simmer over low heat until water is reduced by half.
- Add cabbage and potatoes to skillet, and toss to cover with sauce. Adjust salt and pepper, to taste. Sprinkle with lime. Serve.
serves 4. Read the full recipe here
