This is a satisfying dish for any diet. Plus it’s pretty. Even if you’re not a vegetarian, chances are you know one. Keep this recipe on hand in case you need to whip up something veg fast. Or add it to your repertoire if you’re keeping Meatless Mondays.*
2–3 large servings
15-ounce can chickpeas, drained
Medium onion chopped
1 cup shredded red cabbage
Grain of your choice (optional)
→Heat oven to 450 degrees.
→Place chickpeas on a baking sheet, drizzle with olive oil, salt and pepper to taste. Roast in oven about 20 minutes or until golden.
→Sauté chopped onion in olive oil a minute or two. Add cabbage to pan and sauté until soft.
→Add roasted chickpeas to onion-cabbage mixture.
→Season with fennel seeds or paprika or whatever you have that might go.
→Serve on top of your favorite grain (or not).
*Fact check: Meatless Mondays have their origin in World War I, not Whole Foods’ marketing department. During the war, the government promoted wheatless meals on Mondays and meatless meals on Tuesdays in effort to conserve scarce food resources.