Masala Cabbage & Chickpea Shaak (Stove-Top, Serves 2)
A satisfying, no-mushroom, Gujarati-inspired cabbage and chickpea stir-fry (shaak) with mustard seeds and warming spices. Great with rice or flatbread.
Back to full listIngredients
- Organic Green Cabbage 1 lb cabbage, thinly sliced (about 6–7 cups) $1.69/lb
- Private Selection® Peruvian Gold Sweet Onion (or any onion) 1/2 medium, thinly sliced $3.99 (3 lb bag)
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
- Organic Ginger Root 1 tsp grated $3.99/lb
- Canned chickpeas 1 (15 oz) can, rinsed and drained
- Neutral oil 1 1/2 Tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1/2 tsp
- Turmeric 1/2 tsp
- Ground coriander 1 tsp
- Chili powder 1/4–1/2 tsp (to taste)
- Salt To taste
- Lemon 1/2 lemon, juice
- Cooked rice (optional) About 1 1/2 cups cooked total
Instructions
- Stove: Heat oil in a large skillet over medium. Add mustard seeds; when they start popping, add cumin seeds and let sizzle 10 seconds.
- Add onion; cook 3–4 minutes until softened.
- Add ginger and garlic; cook 30 seconds.
- Add cabbage, turmeric, coriander, chili powder, and salt. Toss well. Add 2–3 Tbsp water, cover, and cook 5 minutes.
- Uncover and cook 4–6 minutes more, stirring, until cabbage is tender but still a bit crisp and any moisture has evaporated.
- Stir in chickpeas and cook 2–3 minutes to warm through.
- Finish with lemon juice; adjust salt/spice. Serve with rice or flatbread.
Health notes: High volume, high fiber, budget-friendly. Use minimal oil for a lighter version.
Drink pairing: Spiced buttermilk (chaas) or lime soda (sparkling water + lime + pinch of salt).