Cabbage and Chickpeas

MORROCCAN STYLE CABBAGE AND CHICKPEAS

Need another green-filled dinner? This is a delicious way to load up on calcium AND it’s a one dish meal! That means fewer dishes to wash — always a plus in my book :-). If you leave out the honey or substitute another sweetener, it becomes a vegan delight.

INGREDIENTS

scant 1/8 c. olive oil

1 onion, sliced thinly

2 large cloves garlic, minced

1 carrot, thinly sliced into rounds

1 small head cabbage, chopped

1 can chickpeas, drained and rinsed

10 oz. sliced mushrooms – mix & match

½ c. currants

1/8 c. honey

Spices:

1 TB turmeric

1 TB cinnamon

cayenne to taste

DIRECTIONS

Combine ingredients in the order presented in stew pot.

Let each ingredient cook for a couple minutes before adding the next. Stir after each addition.

Add spices to taste, stirring well.

Cook for about 20-30 minutes.

Serve garnished with yogurt, mango chutney, or parsley as desired.