Prep 20 mins
Cook 30 mins
Use this as a side dish for your Greek meals. Serve with chicken kebabs, hummous, roasted red peppers, tzatziki...you get the idea!
- 3 onions, peeled and finely sliced
- 1 unwaxed lemon, skin grated to remove zest
- 3 tablespoons olive oil
- 1 (400 g) can chickpeas
- 300 g cabbage
- 4 cloves garlic, minced and mixed with
- 1⁄2 teaspoon salt
- salt & freshly ground black pepper
- 30 fresh mint leaves, about
- Greek yogurt, to use when serving
- Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
- Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
- Meanwhile, drain and rinse the chickpeas.
- Shake dry.
- Remove the stalk from the cabbage and shred into strips.
- Wash and shake dry.
- Take the mint leaves and shred finely.
- When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
- Cook for a few minutes, then add the cabbage.
- Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
- Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
- Stir well and cook for 3-4 minutes before turning off heat.
- Taste and adjust the seasoning.
- Leave to rest and cool slightly before topping with a dollop of yoghurt.