Ingredients
2tablespoonsextra-virgin olive oil
6cupsshredded green cabbage
Kosher salt
3garlic cloves, thinly sliced
115-ounce can chickpeas, rinsed, drained
1/2teaspoonfreshly cracked black peppercorns
1/4teaspooncrushed red pepper flakes
1lemon, halved
2tablespoonsfinely grated Parmesan
Preparation
Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 7-8 minutes. Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until beans are warmed through and all liquid is absorbed, about 2 minutes. Season to taste with salt. Stir in peppercorns and red pepper flakes and cook for 1 minute. Transfer to a serving platter and squeeze lemon juice over to taste. Sprinkle with Parmesan.
