grilled pizza and paninis). So it works out perfectly when I eat a meal somewhere else, fall in love with it, and then get to make it again so that I can share it with all of you. That was the case with this dish. My friend Katie, always a whiz in the kitchen, invited me for dinner and whipped this up. I couldn't get over the cinnamon or the raisins; the inclusion of these two ingredients in such a savory dish pleasantly surprised my taste buds.
This dish is packed with veggies and gives you a healthy dose of protein and fiber from the chickpeas. I think even cabbage-haters would like this; once the cabbage is shredded and sauteed, it's hardly recognizable as cabbage and just provides nice "filler" to the dish.
Thank you, Katie, for introducing me to such a wonderful meal! I love our dinners together! :)
Love chickpeas? Try these other chickpea dishes:
Chickpea Pasta with Spinach, Sun Dried Tomatoes, and Walnuts
Chickpea Spinach Stew (similar to this Moroccan Stew, though I prefer the Moroccan Stew!)
One Year Ago: Oreo Delight (which I must make again because I LOVED it and I need a better photo)
adapted from Students Vegetarian Cookbook
-2 tsp olive oil
-3/4 cup chopped onion
-2-2 1/2 cups thinly sliced cabbage (I shredded half a small cabbage in my food processor)
-1/8 tsp salt
-1 zucchini, cut into chunks
-1 can chopped tomatoes, undrained
-1 can chickpeas, drained
-3 cups fresh spinach
-1/2 cup golden raisins
-1/2 fresh lemon
-salt & pepper, to taste
1. In a large skillet, heat olive oil and add onion. Saute until translucent.
2. Add cabbage and sprinkle with salt. Saute for 5-7 minutes.
3. Add zucchini and sprinkle with a heavy dose of cinnamon (I covered the pot!). Saute for 3-5 minutes.
4. Stir in tomatoes, chickpeas, spinach, and raisins. If it seems too dry, add a little bit of water. Cover and simmer for 15-20 minutes.
5. Remove from heat, squeeze lemon juice over pan and season with salt and pepper. Serve over couscous, rice, or bulgur (we ate over bulgur).
This post is linked to Eat at Home.