Rice with Cabbage and Chickpeas

Ingredients

• 1 Garlic clove
• 300 g cabbage
• 1 stalk leek
• 1 red chili pepper
• 1 tbsp oil
• coriander (½ tsp turmeric and ground)
• Salt
• pepper (ground)
• 150 g Basmati rice
• 500 ml vegetable broth
• 1 red bell pepper
• 100 g chickpeas (canned)

Instructions

1. 1.

   Peel and chop the garlic. Wash and clean the vegetables. Slice the cabbage into strips, cut the leek into rings, and mince the chili. Sauté the prepared ingredients in oil and season with turmeric, coriander, salt, and pepper.

2. 2.

   Add the rice and broth, cover, and cook for about 20 minutes.

3. 3.

   Pit the bell pepper, dice it, and add it with the chickpeas to the rice; simmer for another 10 minutes. If needed, add a little water. Taste the curry again before serving and plate on a dish. Serve with yogurt garnished with mint leaves.