Chickpeas with Cabbage


As I mentioned in another post, I bought 50 pounds of dried beans before lockdown. That’s A LOT of beans. I’ve become quite the expert at finding different flavors to accompany them. This week I want to share some simple ways I’ve been preparing my stash of chickpeas. Always easy, Always healthy.

You need:

  • cabbage
  • ginger
  • chickpeas
  • olive oil
  • salt


Yes, that’s it. I always cook up a big pot of chickpeas as they take a good 2 hours to become tender, even after an all night soak. I keep them in the refrigerator and use over a few days. You can also use canned.

I simply heat some chopped up ginger in olive oil  in one pan and add chick peas with a little bit of their water so they don’t dry out.

I then sauté the cabbage in another pan with lots of salt until wilted.

I combine and top with sauerkraut.

Easy. Healthy. Inexpensive.

Chicken with Rice and Cabbage

IMG_7962.jpgDay 2.

Today you will take the bones and make bone broth. I like to throw all of mine into a slow cooker and let it cook until I am ready to use it. Sometimes that’s a good 24/30 hours. The longer it cooks, the tastier it will be. Throw in some onions, carrots, celery and a bit of parsley. If you are using stovetop just let it simmer all day. This is for tomorrow.

For tonight, pull out the little bits you managed to save from the full chicken.

You will need:

  • chicken pieces
  • cabbage
  • ginger
  • olive oil
  • salt and pepper
  • rice (for this I use white basmati)

That’s it.

Boil your rice with some salt.

While that’s cooking heat some oil over medium-to-low heat and add shredded cabbage. Once the cabbage starts to wilt, add the ginger and chicken pieces. Season with salt and pepper.

After 15 min, if you are using white rice, it should be done.

I always serve mine with a dollop of sauerkraut on top for the health benefits.

Very fast, very easy, very healthy.

If you are not cooking the bones in a slow cooker, make sure you cool it down and refrigerate it for tomorrow’s meal.