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Ready in 1 hour
Serves 6
Quick if you make the chickpeas beforehand!
Goes well with garlic bread
1/2 head green cabbage (16 oz / 450 g)
1 Tbsp extra virgin olive oil
Sea salt
8 oz / 225 g potatoes, unpeeled, cut into tiny cubes
2 Tbsp Indian curry powder
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups / 1.25 L vegetable broth or water
2 cups / 10 oz / 280 g cooked chickpeas (see Super Natural Every Day cookbook, pg. 215)
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