Discovering Culinary Excellence: Indian Cabbage with Crispy Chickpeas from Food Wanderings

Welcome to a special feature where we introduce you to remarkable culinary talents from around the globe! Today, we’re thrilled to shine a spotlight on Shulie, the creative force behind Food Wanderings. Shulie brings a truly unique blend of cultural influences to her kitchen. Born and raised in Israel, with deep Indian Jewish roots, she has spent over half her life immersing herself in the vibrant food scene of the United States. This rich tapestry of experiences beautifully translates into her cooking, offering a perspective that is both authentic and innovative.

What consistently captivates us about Shulie’s recipes is their inherent healthfulness and natural lightness. She masterfully crafts dishes that are not only delicious but also wonderfully wholesome, primarily by leveraging the freshest, most vibrant ingredients available. Her culinary philosophy centers around simplicity and flavor, proving that healthy eating doesn’t have to compromise on taste. One of the distinguishing features of her blog is the stunning ingredient collages she creates for each recipe – each a miniature work of art that beautifully showcases the fresh components. They are so thoughtfully composed, you might be tempted to frame them and adorn your kitchen walls!

Today, Shulie is sharing a heartwarming and flavorful recipe: her Indian Cabbage with Crispy, Crunchy Chickpeas. This particular dish holds a special place in her heart, as it’s an adaptation of a cherished family recipe passed down from her mother. But don’t stop there; we highly encourage you to explore some of her other incredible creations. You’ll find gems like her Mom’s Best Kept Secret Dahl Recipe, a comforting classic; the refreshing Mache, Blood Orange and Pomegranate Salad in Citrus, Sumac and Champagne Vinaigrette, a vibrant burst of flavor; and the delightful Medley of Cherry Tomatoes Salad. Each recipe is a testament to Shulie’s diverse background and her passion for wholesome, flavorful food.

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The Heart of Indian Cuisine: Indian Cabbage with Crispy Chickpeas

This exquisite Indian Cabbage with Crispy, Crunchy Chickpeas recipe is a testament to the power of simple ingredients transformed into something extraordinary. Shulie describes it as “super simple with a twist of a delicious crunch,” and it’s easy to see why. The dish evokes a personal, playful memory for Shulie, as she recounts how her mother, during a Skype call, impatiently scolded her for not remembering it from her childhood. “You just didn’t like it,” her mom insisted, despite it being her brother’s favorite among six siblings. Shulie, a self-proclaimed cabbage enthusiast, found this hard to believe, especially considering her love for all things cabbage!

This recipe truly delivers on flavor, bringing together aromatic spices and fresh vegetables in perfect harmony. The secret weapon, however, is the addition of slightly fried chickpeas. This step elevates the dish, giving it an unparalleled uniqueness. The chickpeas emerge crispy and golden on the outside, yet wonderfully soft and tender on the inside, creating an irresistible textural contrast that makes every bite exciting. It’s a brilliant way to incorporate both essential vegetables and a healthy dose of protein, offering a well-rounded and nutritionally balanced meal. This thoughtful combination ensures you get your greens and a satisfying protein boost, all packed into one incredibly tasty dish.

Key Ingredients for a Flavorful Experience

The beauty of this Indian Cabbage dish lies in its accessible yet impactful ingredients. You’ll need fresh cabbage, a foundational vegetable in many Indian preparations, along with onion, ginger, and garlic, which form the aromatic backbone of the dish. For those who enjoy a little heat, a chili pepper can be added to personal taste. Chickpeas are, of course, a star, providing both texture and protein. Finally, turmeric and garam masala are the essential spices that infuse the dish with its distinctive Indian flavor and vibrant color.

Crafting the Crispy Chickpeas: A Textural Delight

The process of frying the chickpeas is crucial for achieving that signature crispy, crunchy texture that defines this dish. It transforms humble chickpeas into a delightful component that adds depth and excitement. While this step is highly recommended for the ultimate experience, Shulie notes that you can certainly skip it for a quicker, healthier alternative by simply adding drained canned chickpeas directly to the dish. However, for maximum enjoyment, taking the few extra minutes to pan-fry them delivers a truly rewarding crunch that elevates the entire meal.

As with many Indian recipes, the foundation of flavor begins with the aromatics. Here, the onion, garlic, chili pepper (if using), and ginger are sautéed together. This gentle frying process allows their individual flavors to meld and deepen, creating a fragrant base that will permeate the entire dish. The kitchen fills with an inviting aroma as these ingredients soften and turn translucent, setting the stage for the cabbage to be added.

The aromatics are cooked until they reach a beautiful golden hue, like this, indicating they are perfectly softened and their sweet, pungent flavors have been fully released into the oil. This step is key to developing the rich, savory undertones of the dish.

The finished dish is a vibrant, flavorful, and texturally complex meal. The tender, spiced cabbage pairs beautifully with the irresistible crunch of the chickpeas, making for a satisfying and healthy Indian culinary experience that’s perfect for any day of the week.

Indian Cabbage with Crispy, Crunchy Chickpeas Recipe

Shulie’s Note: Garam masala, a staple in Indian cooking, can be found in most supermarkets or any Indian grocer. My mother sometimes includes grated tomato in this dish; if you wish to try this variation, you can omit the 6 tablespoons of water and instead use 1 large grated tomato (grated using the large holes of a box grater).

Jaden’s Note: For a healthier version, you can skip the frying of the chickpeas entirely and simply use drained canned chickpeas (garbanzo beans). Additionally, limit the cooking oil to 1 tablespoon instead of 4 tablespoons for a lighter option.

Prep Time: 10 mins | Cook Time: 10 mins

Servings: 4

Ingredients

• Handful of canned chickpeas (garbanzo beans) or dried chickpeas
• Hot water to immerse and cover an inch above surface (if using dried chickpeas)
• Salt to taste
• Garam masala spice – just a sprinkle (optional, for chickpeas)
• 4 tablespoons canola oil (or 1 tablespoon for a healthier version)
• 1 onion, peeled and quartered
• 2 fresh green chilies, stemmed and roughly chopped
• 2-inch section of fresh ginger, peeled and roughly chopped
• 4 cloves garlic
• 1/2 head of small/medium cabbage, halved and sliced (see photos for reference)
• 1/4 teaspoon turmeric powder
• 6 tablespoons water (or 1 large grated tomato)
• Salt to taste (about 1/4-1/2 teaspoon)
• 1 tablespoon of chopped cilantro, for garnish

Instructions

1. Prepare Chickpeas: If using canned chickpeas, drain, rinse well, and gently rub with paper towels to remove some of the skin. If using dried chickpeas, pour hot water over them and let soak overnight. Press each chickpea between your thumb and index finger to remove the skin, then pat dry on a paper towel.
2. Fry Chickpeas (Optional): In a large pot, sauté pan, or wok (choose something with high sides, as you’ll be tossing the chickpeas), heat the oil on medium-low. Add the prepared chickpeas and fry for a couple of minutes, stirring frequently. They will sizzle and develop a slight golden sheen. Taste one; it should be crunchy on the outside and soft on the inside. Using a slotted spatula, remove the chickpeas from the pot/wok and drain them on a plate lined with paper towels. Sprinkle with salt and garam masala if desired, and set aside. Reserve the oil and the pot for the next step in the recipe.
3. Sauté Onions: Place the quartered onion in a food processor and pulse until it reaches the consistency of finely grated onion. Add this to the same oil remaining in the pot from frying the chickpeas. Turn the heat to medium-low and cook until the onion is translucent to slightly golden, which should take about 3 minutes.
4. Prepare Aromatics: Using the same food processor (no need to clean it), add the fresh chilies, garlic, and ginger. Pulse for a few seconds, then scrape down the edges with a rubber spatula and pulse again for a finer chop. Add this aromatic mixture to the softened onion in the pot and continue to sauté for an additional 3 minutes, stirring occasionally, until the mixture becomes very fragrant.
5. Cook Cabbage: Add the sliced cabbage, turmeric powder, and salt to the pot. Pour in the six tablespoons of water (or grated tomato, if using). Toss the cabbage vigorously in the pot, ensuring it is well coated with the spices and aromatics, until it begins to slightly wilt.
6. Serve: Once the cabbage is cooked to your desired tenderness, transfer it to a serving plate. Generously sprinkle the crispy fried chickpeas over the cabbage. Garnish with a touch of fresh chopped cilantro, if desired. In the accompanying picture, the dish is shown with samosas, which Shulie plans to feature in a future post. This delightful Indian Cabbage with Crispy, Crunchy Chickpeas can be wonderfully served with warm naan, any other Indian bread, or a selection of chutneys. It also makes a fantastic side dish to a larger Indian feast.

Notes

Recipe by Shulie of Food Wanderings.

Tried this recipe?

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