Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 0.5 of a medium yellow onion by thinly slicing it, julienne 1 medium carrot, shred 2 cups of white cabbage, and slice 1.5 cups of cremini mushrooms.

2. 2

   Heat 2 tablespoons of sunflower oil in a large wok or skillet over medium-high heat until shimmering.

3. 3

   Add the prepared 0.5 medium yellow onion and 1 medium carrot to the hot wok, stirring frequently for 3 minutes until slightly softened.

4. 4

   Stir in the shredded 2 cups of white cabbage and sliced 1.5 cups of cremini mushrooms, continuing to wok-toss for another 4-5 minutes until the cabbage wilts and mushrooms release their moisture.

5. 5

   Add 2 cloves of minced garlic and 1 can (15 ounces) of drained and rinsed chickpeas to the wok, cooking for 2 minutes more to allow the garlic to become fragrant.

6. 6

   Pour in 0.5 cup of vegetable broth, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and 2 tablespoons of freshly chopped dill, stirring well to combine all ingredients.

7. 7

   Simmer the mixture for 3-4 minutes, allowing the liquid to slightly reduce and the flavors to meld, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, or to taste.

8. 8

   Serve the Siberian Chickpea Wok Toss hot as a hearty lunch.