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Spicy Sautéed Cabbage with Chickpeas and Parmesan

Spicy Sautéed Cabbage with Chickpeas and Parmesan


  • 2 tablespoons extra-virgin olive oil
  • 6 cups shredded green cabbage
  • 3 garlic cloves, thinly sliced
  • 1 15-ounce can chickpeas, rinsed, drained
  • 1/2 teaspoon freshly cracked black peppercorns
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons finely grated Parmesan

Recipe Preparation

  • Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7–8 minutes. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 190.0 Calories from Fat 80.0 Fat (g) 9.0 Saturated Fat (g) 2.0 Cholesterol (mg) 5.0 Carbohydrates (g) 21.0 Dietary Fiber (g) 7.0 Total Sugars (g) 6.0 Net Carbs (g) Protein (g) 8.0 Sodium (mg) 600.0Reviews Section

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