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Chickpea and cabbage curry

Why it worksCabbage is one of the best buys in a Dutch supermarket. It costs about €1, keeps for 2 weeks, and turns sweet when you cook it slowly.

Ingredients

• 800 g chickpeas
• 500 g white cabbage
• 150 g onions
• 10 g garlic
• 400 g chopped tomatoes
• 12 g curry powder
• 80 g greek yogurt
• 15 ml sunflower oil
• 300 g white rice

Method

1. Chop the onion and garlic. Slice the cabbage into thin strips. Start cooking the rice as the packet says.
2. Heat the oil in a large pot on medium heat. Cook the onion and garlic for 5 minutes, until soft. Add the curry powder and stir for 30 seconds.
3. Add the cabbage. Cook for 10 minutes, stirring often, until it is soft and about half the size.
4. Add the drained chickpeas, the chopped tomatoes and 100 ml of water. Let it bubble gently for 15 minutes.
5. Taste and add salt. Serve on the rice with a spoon of yogurt on top.

A portion: about 540 kcal · 18 g protein · 90 g carbs · 8 g fat