Cabbage and Chickpeas

1-2 cloves of garlic
1 medium-lrg onion
1/2 medium cabbage (or one small cabbage)
1 can of chickpeas
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp turmeric
1/8 tsp cardamom
pinch asafoetida
1/4 tsp cinnamon

In a fry pan with a lid, saute onions and garlic for a few minutes. Add cabbage, a bit of water and steam until fairly soft-- about 10-15 minutes. Add chickpeas and spices and stir 'til he mixture is coated in spices and chickpeas are warmed through.

HOLY HELL, this was ridiculous. I remembered the other day just how perfect cabbage was in a stirfy. I had an ugly, wilty half-cabbage in the fridge and it worked perfectly. One can use red or green cabbage. In this instance I used green. This was so good that it lasted about 12 hours even though it would've fed probably three people. I just kept eating it- for suppper, for a snack later, for one in the middle of the night and again in the morning. I thought I would feel shitty, but i didn't. Chickpeas and cabbage are way too vata for me right now, I thought-- but the dosha-balancing spice combo (except for the cinnamon, which really madeit extra friggin' amazing!) must've made it right. I even added a garlic, onions and cinnamon which could've aggravated my pitta side too, but all was right. I have no idea how this didn't make me ill-- especially after all the Jagermeister I drank last week. Anyway: AWESOME. Sorry I have no photos. I honestly didn't want to stop eating it long enough to take a photo.