Rosemary chickpeas with braised savoy cabbage and tempeh

Ingredients

For 1 serving

• Cooked chickpeas90 g
• Tempeh120 g
• Savoy cabbage200 g
• Onion30 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Apple cider vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

Method

1. Remove the core and toughest ribs of the Savoy cabbage, wash it and cut it into thin strips; thinly slice the onion. Dice the tempeh into about 1.5 cm cubes, crush the garlic and drain the chickpeas.
2. Heat half the oil in a saucepan over medium-low heat, add the cabbage and onion with a splash of water and a pinch of salt, cover and stew for 12 minutes, stirring now and then, until the cabbage is soft and sweet.
3. Meanwhile heat the remaining oil in a pan over medium-high heat with the garlic and rosemary and brown the tempeh for 5–6 minutes, turning, until golden and crisp.
4. Add the chickpeas to the tempeh and warm them for 3 minutes, stirring, until hot and well flavoured; remove the garlic.
5. Add the tempeh and chickpeas to the cabbage, splash in the cider vinegar over high heat for a few seconds, season with salt and pepper and serve.