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Punjabi Style Cabbage + Chickpeas
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Do you like cabbage? If you already do, you are going to love this. If you don’t, I challenge you to give this a try, especially if you like Indian flavors.

Course: Sides
Cuisine: Indian
Keyword: punjabi style cabbage
Servings: 8 servings
Calories: 119 kcal
Author: Alyssa Brantley
5 from 6 votes
  • 1.5 tablespoons safflower oil or coconut oil
  • 2 to 3 cloves garlic chopped
  • 1 inch piece ginger root peeled and chopped
  • 1 medium yellow onion chopped
  • 1 jalapeno thinly sliced
  • 3 pound head organic green cabbage
  • 2 1/4 teaspoons turmeric
  • 1 tablespoon cumin seeds
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red chili powder
  • 1.5 cups (1 15-ounce can) garbanzo beans
  • 1/8 cup water
  • 1 tablespoon Earth Balance or Butter
  • cilantro for serving
To Prepare:
  1. Toss the garlic and ginger in the bowl of the food processor and process until chopped. Add peeled, quartered onion and pulse just a few times until there are no large chunks but onion is left in bigger pieces.

  2. Thinly slice the jalapeno. I suggest wearing disposable kitchen gloves. See NOTE above regarding spiciness.
  3. Remove the core of the cabbage by slicing in half and using a knife to trim around the core section.

  4. Roughly chop the cabbage.

  5. Finally, measure spices, rinse and drain beans (if using canned) and get out oil and butter.
To Cook:
  1. Heat a large soup pot over medium high heat. Add in oil and then garlic, ginger, jalapeno and onion. Cook, stirring occasionally, for 6 to 8 minutes until soft and fragrant.

  2. Add in spices and cook for 1 minute, stirring constantly.

  3. Now add cabbage, beans and water. Mix to coat cabbage, cover and cook, stirring occasionally for 15 minutes. The cabbage should reduce to more than half and you may not be able to coat the leaves with the spice mixture until a few minutes until the cooking/reduction.

  4. Remove lid and continue cooking over high heat for another 3 to 5 minutes to allow remaining liquid to evaporate. Once done, remove from heat and toss in butter.

  5. Serve with cilantro leaves and Enjoy!

Nutrition Facts
Punjabi Style Cabbage + Chickpeas
Amount Per Serving
Calories 119 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 787mg34%
Potassium 390mg11%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 6g7%
Protein 4g8%
Vitamin A 280IU6%
Vitamin C 65.6mg80%
Calcium 94mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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