Caramelized Cabbage and Chickpea Salad


I love to play with texture and flavor. Sometimes it works, sometimes it does not. This is one, which worked beautifully and its super healthy as well.

Two part recipe. Combine just before serving.

Part 1: Caramelized Cabbage:

Use a slicer to cut the cabbage really thin. Spread out butter and olive oil in a pan. Spread out the cabbage and let it sit on high heat for 4-5 mins. Turn it around and let the other side also brown a bit. Once the browning looks perfect sprinkle a little salt and a teaspoon of sugar. Continue stirring till the cabbage is cooked. Should take no more than 2-3 minutes at this point.

Part 2: Chickpeas:


Soak chickpeas overnight in water. Pressure cook with garlic, whole onion, cumin and salt. Season with salt and do add enough water to cover everything.

For pressure cooking give it two whistles at high heat and let it sit on low heat for about 15 minutes. Open only after the pressure has reduced on its own. Reduce the water but do not discard it. I had enough chickpeas for this recipe and enough left over for tomorrow.


Lay out the cabbage and add chickpeas without the stock water. That will be used in a recipe for tomorrow. Store the chickpeas and its water in the fridge.


Published by Imran

A s/w engineer by profession, I cook for my family.

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