Cabbage and Chickpeas with Mustard Seeds and Yogurt

cabbage chickpea mustard yogurt dinner healthy vegetarian

The Bon Appétit Test Kitchen

6 Servings

Source

Ingredients

2 tablespoons olive oil

2 shallots, thinly sliced

2 teaspoons mustard seeds

1 15-oz. can chickpeas, rinsed

½ head savoy cabbage, cored cut into 1" strips

Kosher salt, freshly ground pepper

1 tablespoon white wine vinegar

½ teaspoon crused red pepper flakes

1 cup plain Greek yogurt

Method

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes. Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes. Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.

Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.