Chickpeas and Cabbage

standard September 4, 2011 Leave a response

Not a super appetizing title, but a delicious recipe! I ate this almost every day for two weeks, I couldn’t get enough of it! Good thing I had a lot of veggies to use up – a bag of snow peas and a head of cabbage goes a long way! This was probably one of the cheapest meals I have ever made, especially considering how many meals I got out of it.

When planning my weekly menus, I kept coming across various Asian dishes that sounded interesting, but they all had too many new ingredients that I didn’t want to buy just for one dish. I figured I could just buy some snap peas, carrots, and cabbage and make something work from there. While at the store, I happened across a bottle of orange sauce that had an impressively real food ingredient list which finalized the recipe in my head.

Orange Chickpea Stir Fry

Serves 4-6; Can be served as a rice bowl or lettuce wraps

Ingredients:

(All quantities are estimates, so please adjust amounts based on taste and preferences).

  • 1 head of cabbage
  • 1 bag of snow peas
  • 2-3 carrots, cut into match sticks
  • 1 c bulgur wheat
  • 1 c store-bought orange sauce
  • 1.5 c cooked chickpeas (or 1 15 oz can)
  • 1 T coconut oil
  • 1 T dried cilantro
  • 2 tsp sesame seed oil
  • 1/4 c chopped peanuts

Steps:

  1. Boil 2 cups of water. Add bulgur wheat, cover, and remove from heat. The bulgur will absorb the water and cook through in about 8-10 minutes.
  2. Toast chickpeas in a dry skillet on medium heat for a few minutes. Add orange sauce, stir to coat, and let simmer for 5 minutes on medium-low heat.
  3. Remove and discard outer leaves of cabbage. Set aside middle leaves to use as wraps, if desired. Chop remaining head into thin strips. Heat coconut oil over medium-high heat in a large skillet or wok. Add chopped cabbage, carrots, and snow peas. Toss to coat in oil, and heat through for no more than 5 minutes, until veggies are warm and slightly cooked, but still crisp.
  4. Fluff the cooked  bulgur wheat with a fork, and add cilantro and sesame seed oil. Stir to combine.
  5. To make lettuce wraps, spoon a tablespoon of bulgur in each cabbage leaf. Top with veggie mixture, chickpeas, and peanuts.
  6. Or, layer bulgur wheat, veggies, and chickpeas in a bowl. Garnish with peanuts and drizzle with more orange sauce. I also added a little soy sauce to cut the sweetness of the orange.

When I first made this, I made it as lettuce wraps. The leftovers turned into the bulgur bowl for lunch the rest of the week. And then I ran out of chickpeas, but had tons of veggies still. So I improvised with crumbled tempeh (pictured). It was still delicious, but the texture of the chickpeas worked better than the tempeh.

This is definitely a new staple meal for the occasional “I don’t really feel like cooking” easy dinner rotation along with spaghetti and taco salad!