Warm Cabbage with chickpeas, chili and Parmesan

Warm Cabbage with chickpeas, chili and parmesan

2 tablespoons extra-virgin olive oil

6 cups shredded green cabbage

Salt (1/2 teaspoon?)

3 garlic cloves, thinly sliced or grated

1 can chickpeas, rinsed, drained

½ teaspoon freshly cracked black pepper

¼ teaspoon crushed red chili flakes

1 lemon, halved

4 tablespoons finely grated Parmesan

(I used Dalewood Fromage grated Hugenot)

Heat oil in a large skillet over medium heat. Add cabbage and season with salt. Cook, stirring occasionally, until light golden and crisp-tender, 5 - 7 minutes.

Add garlic and cook, stirring, for 1 minute. Stir in chickpeas and 2 Tbsp. water; cook until chickpeas are warmed through and all liquid is absorbed, about 2 minutes.

Season to taste with salt. Stir in black pepper and chili flakes and cook for 1 minute.

Transfer to a serving platter and squeeze lemon juice over to taste and a little more olive oil. Sprinkle with more Parmesan.