Cabbage

100 grams

Chickpeas

100 grams

Wash the cabbage and chop it into thin strips (5 minutes). Rinse the canned chickpeas under cold water (1 minute). Gather chopped garlic and chili pepper (1 minute). Total: 7 minutes.

Garlic

2 grams

Chili pepper

1

In a large frying pan, heat olive oil over medium heat (2 minutes). Add garlic and chili pepper and sauté until fragrant (1 minute). Add the cabbage and chickpeas; toss to combine and cook until the cabbage wilts (4 minutes). Total: 7 minutes.

Olive oil

1

Soy sauce

1

Pour soy sauce over the mixture and stir well to coat everything (1 minute). Cook for another 2 minutes to let the flavors meld together (2 minutes). Total: 3 minutes.

Cilantro

5 grams

Remove from heat and add cilantro. Toss gently (1 minute) and plate the dish (2 minutes). Total: 3 minutes.

Serve this flavorful stir-fry hot, garnished with fresh cilantro. It pairs well with a side of steamed rice or quinoa for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days.