Use a large skillet
Cabbage shrinks during cooking but needs room at first. A wide skillet makes it easier to turn evenly.
Asian-inspired Recipe
Pointed cabbage and chickpeas with peanut sauce
Finely sliced cabbage is briefly sautéed, then finished with chickpeas in peanut sauce. Soy sauce and lemon juice add savoury flavour and freshness.
Total time
30 min
Calories
385 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Cabbage with a nutty sauce
Pointed cabbage cooks faster than many other cabbages. Combined with precooked chickpeas, it makes a simple skillet without prolonged cooking. The sauce is mixed separately and added towards the end to coat the vegetables evenly. Parsley gives it a fresh finish.
Vegetarian Dinners
Autumn Recipes
Vegetables
Pulses
Recipe
Pointed cabbage and chickpeas with peanut sauce
Tender pointed cabbage and chickpeas in creamy peanut sauce make an easy vegan autumn skillet.
Ingredients
2 servings
Method
-
1
Prepare the vegetables
Wash the cabbage and slice into fine strips. Dice the onion and finely chop the garlic and parsley. Have the chickpeas ready.
-
2
Mix the peanut sauce
Mix peanut butter with soy sauce, water, lemon juice and pepper until smooth. If the paste is slow to dissolve, keep mixing with a small whisk.
-
3
Sauté the cabbage
Heat the oil in a large skillet. Cook the onion over medium heat for 2 minutes, then add garlic for 1 minute. Add cabbage and cook over medium-high heat for 5 minutes, turning occasionally.
-
4
Add the chickpeas
Stir in chickpeas and peanut sauce. Cover and simmer over low heat for 6 minutes, stirring once. The cabbage should be tender but retain some bite. Add a little water if the sauce becomes too thick.
-
5
Serve the skillet
Divide between bowls and sprinkle with parsley. The sauce should lightly coat cabbage and chickpeas; serve hot immediately.
Kitchen know-how
Tips for Pointed cabbage and chickpeas with peanut sauce
Stir the paste before weighing
Mix any separated peanut oil thoroughly back into the jar. This gives the sauce an even texture.
Variations
How to adapt this recipe
Replace chickpeas with the same drained weight of white beans. Fold them in gently so they do not break up; nutrition changes.
Replace lemon juice with the same quantity of lime juice for a different citrus note.
Nutrition per serving
385kcal
31.7 gCarbohydrates
17.0 gProtein
16.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pointed cabbage and chickpeas with peanut sauce
Yes. Slice white cabbage especially finely and cook it a little longer before adding the chickpeas, until sufficiently tender. It is firmer than pointed cabbage.
The quantities and timings apply to precooked canned chickpeas. Dried chickpeas must first be soaked and fully cooked according to the package.
The base recipe is calculated for unsweetened pure peanut butter. Peanut butter with sugar or other fats changes flavour, salt content and nutrition.
Rice or bread works well. The stated quantity makes two servings without a side; extra side dishes are not included in the nutritional values.
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