Creamy Cabbage with Chickpeas Recipe
Tahini Sauce Landled onto Buckwheat Kasha, Garbanzos and Cabbage
Sep 28, 2008
Nutritionally balanced, this main dish recipe is perfect for cooler weather and uses vegetarian pantry staples.
About Buckwheat Groats
Buckwheat is eaten like a grain but is actually a relative of the rhubarb family. Its kernels are small and triangular in shape; the groats are kernels with their husks removed. In this forms buckwheat is often referred to as kasha. Buckwheat is high in protein compared to other grains (14%).
Kasha is available at bulk food stores or in well-stocked grocery stores. Buy pre-toasted groats to save time for this recipe. If pre-toasted kasha is not available, dry-roast the groats at home using a frying pan (see below).
About Tahini
Tahini is famous for its use in hummus. Tahini blends fabulously with chickpeas and forms the base of this creamy, rich sauce. Always serve tahini with something acidic. In hummus and Creamy Chickpeas with Cabbage, lemon juice is used to cut tahini's slight bitterness.
Serving Creamy Cabbage with Chickpeas
Creamy Cabbage with Chickpeas is a real one-dish meal; full of nutritious vegetables, protein, fibre and minerals from nutrient-rich tahini. No side dishes or salads needed! There's nothing better than a quick vegan dinner on the table in fewer than 30 minutes.
Serve Buckwheat and Cabbage in Tahini sauce with a fresh wedge of lemon for each person. Drizzle over the dish before eating to bring out the nuttiness of the tahini and buckwheat.
Creamy Cabbage with Chickpeas Recipe
Serves: 4
Ingredients:
- 1 tbsp. vegetable oil
- 1 medium leek (may substitute cooking onion), washed and sliced
- 1-2 cloves garlic, minced or pressed
- 1/2 head small cabbage, shredded
- 1 (19 ounce) can chickpeas, drained, or 2 cups cooked chickpeas
- 1 cup dry buckwheat groats (kasha), toasted gently over medium-high heat until fragrant. , and cooked according to package directions. Groats may be cooked for 15 minutes using 1 cup toasted grits to 2 cups water.
- lemon juice, to serve
Sauce Ingredients:
- 2 tbsp. tahini (sesame paste)
- 1-2 tbsp. soy sauce, to taste
- salt and pepper to taste
Directions:
- Heat the oil in a large frying pan over medium heat and add leek or onion. Cook and stir for several minutes, until slightly soft.
- Add garlic to pan. Cover and cook for about 5 minutes, stirring often.
- Add cabbage and 1 Tbsp. soy sauce to the pan. Stir well. Cook an additional 5 minutes.
- Add the cooked chickpeas and cooked kasha.
- Fold in the prepared sauce (see below). Stir gently to coat.
- Cook over low heat until cabbage is fork-tender. Serve with fresh lemon wedges or sprinkle with lemon juice before serving.
Sauce directions:
- In a small bowl, combine tahini and soy sauce.
- Season to taste with salt and pepper.
