½ tablespoon oil or coconut oil
1 teaspoon cumin
½ teaspoon coriander
1 white onion, chopped
3 cloves garlic, minced
1 can chickpeas
1 purple cabbage, roughly chopped
3 stalks dinosaur kale, roughly chopped
1 tomato, diced
2 teaspoon paprika
1. Add oil to the pan. Once hot, add cumin and coriander. Add onions and saute on medium heat until translucent and fragrant.
2. Stir in cabbage, kale, and tomato and cook for 5 minutes.
3. Add the chickpeas, paprika and salt. Cover with a lid until the cabbage reaches desired softness.
4. Remove from heat and garnish with cilantro and lime, if using.