3 Tbsp olive oil
1/2 cabbage sliced thin
1 small onion chopped
1 can drained and rinsed chickpeas
1-2 Tbsp Tamari (to taste)
1 can coconut milk
In a large skillet or wok on medium high heat, add olive oil, Bittersweet Herb Farm Chili Pepper with Garlic Oil and Bittersweet Herb Farm Spices of India Seasoning. Mix until the seasonings are well combined. Add chopped onion. Cook stirring occasionally until onions start to become tender. Add cabbage and cook until desired texture. Once cabbage is cooked, add coconut milk and chickpeas stir well. Heat for 3-4 minutes. You can eat it as is or over rice, noodles, or your favorite veggie noodle. Enjoy!!!
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