Wednesday, June 21, 2017

Chickpeas with Napa Cabbage and Corn (No Added Fat)

  • 1/2 cup onion, chopped into 3/8" cubes
  • 1 clove garlic, finely (1/8") minced
  • 15 ounce can of chickpeas, rinsed and drained [I much prefer to pressure cook chickpeas, but a week or two back, my wife picked up four chickpea cans for situations like today where I had little time to put dinner together and welcomed "done" beans]
  • 3 cups Napa cabbage cut into approx. 1 1/2" x 1/4" strips (about 1/4 of a head of cabbage)
  • 1 1/4 cup frozen corn kernels
  • 1/4 t ground cumin
  • 1/8 t turmeric
  • Half dozen cloves
  • Juice of quarter lime (or small lemon)
  • 1/2 t salt (or to taste)
  1. I put, in this order, the onion, garlic, chickpea, cabbage, and corn into a large Saladmaster stock pan.
  2. I cooked semi-waterlessly. Because everything was cooked except the frozen corn and cabbage, I didn't have to do true waterless cooking, but I first gently stirred all the ingredients and heated it on medium high, stirring, for a minute or so, then I reduced the heat to low, covered, and cooked for about 5 minutes.
  3. When I was ready to serve, I mixed in the lime juice and salt first.
I also served a thin slice of whole rye bread with a light smear of hummus (surprisingly, it's only about 1 1/2 g of fat per T, and I used about 1/2 T, so I will still call the meal no added fat), tomato, and pickle. Madagascar Pink rice completed the meal.

Corn went well with the main course, which all of us liked. I thought that the main course could have used a bit more crunch and maybe a tad more flavor; maybe some raw onion mixed in at the end would have been nice.

Ideas for the future

I only bought a half head of Napa cabbage; I should use it more frequently.

Labels: ,


Post a Comment

<< Home