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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Meanwhile, drain and rinse the chickpeas. | 4. Shake dry. | 5. Remove the stalk from the cabbage and shred into strips. | 6. Wash and shake dry. | 7. Take the mint leaves and shred finely. | 8. When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper. | 9. Cook for a few minutes, then add the cabbage. | 10. Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish. | 11. Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint. | 12. Stir well and cook for 3-4 minutes before turning off heat. | 13. Taste and adjust the seasoning. | 14. Leave to rest and cool slightly before topping with a dollop of yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3		peeled sliced	192.0	44.832	5.28	0.48
lemon	1		unwaxed	1.2808	0.4116	0.0486	0.0132
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
cabbage	300			6675.0	1548.6	341.76	26.7
garlic	4	cloves	minced mixed	17.88	3.9672	0.7632	0.06
salt	1/2	teaspoon		-	-	-	-
salt black pepper			ground	-	-	-	-
mint leaf	30			-	-	-	-
greek yogurt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.