Saucy Cabbage and Potatoes with Chickpeas

Saucy Cabbage and Chickpeas

As I walk to yoga class, I’m getting showered in sun(burn). As I’m in yoga class, I’m showering in a naturally 90 degree sweat bath. As I leave yoga, it’s pouring out, aka, the sky’s sign it’s time for a real shower.

Alas, summer is officially showering my life. And I love it.

I’ve expressed before, I’m a warm-weather kind of girl. A runny red nose and frigid fingertips just aren’t for me. I prefer spending my free time outdoors in flowy dresses and shorts. And if that means a little bit of sweat, so be it.

The beginning of summer also means that the first heads of cabbage are starting to bound themselves in the garden. Layer after layer of leaves, one of these heads can whip up a huge, budget-friendly pot of food. The recipe below can certainly attest to that. A few humble, kitchen staples like chickpeas, onion and ketchup (trust me, it works in this), combine to create this saucy cabbage dish. I like to top it with a sharp cheese to compliment the kick of the Sriracha, but that’s totally optional. An unpretentious meal that plays off of just-picked garden ingredients – for me, that’s what summer eating’s all about.

Saucy Cabbage and Potatoes with Chickpeas

Yield: Serves 4


  • -1/2 medium head green cabbage, roughly chopped
  • -3 medium potatoes, chopped into large, bite-sized pieces
  • -1 large onion, sliced
  • -1 Tbsp. Sriracha
  • -2 Tbsp. tomato paste
  • -2-3 Tbsp. ketchup
  • -1 scant tsp. sugar
  • -1 (15 oz.) can chickpeas, drained
  • -Lime, sliced
  • -1 Tbsp. olive oil
  • -Salt and pepper, to taste
  • -3/4 cup water


  1. In a large pot, place a steamer basket and fill with water until it reaches just below the bottom of the basket. Bring a to a boil, and then add potatoes. Cook potatoes 8 minutes, then add cabbage and cook for another 10 minutes, or until tender. Drain.
  2. Meanwhile, heat olive oil in a large skillet over medium high. Add onion and saute until translucent. Season with salt and pepper, then stir in tomato paste, Sriracha, ketchup and sugar. Stir for a minute, then add chickpeas and water. Simmer over low heat until water is reduced by half.
  3. Add cabbage and potatoes to skillet, and toss to cover with sauce. Adjust salt and pepper, to taste. Sprinkle with lime. Serve.


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  • Reply
    June 29, 2013 at 7:13 am

    I always forget that cabbage is a summer food…but now you’ve got me craving this saucy dish so I’m pretty glad it is! I’m totally a warm weather girl as well!

  • Reply
    leaf (the indolent cook)
    July 1, 2013 at 8:26 am

    Cheap, healthy and filling, my kind of home-cooked meal! I’m on the other hemisphere and am looking forward to warmer days, sigh.

  • Reply
    Grace @ Perpetual Nomming
    July 1, 2013 at 10:03 pm

    I’m a four seasons kind of girl…I get bored of weather far too easily! But potatoes and chickpeas are for me all the time 🙂 I never remember to eat cabbage in the summer, dang it!

  • Reply
    July 2, 2013 at 2:17 pm

    Made this last night and LOVED it. Filling and “clean”. Thanks 🙂

    • Reply
      July 2, 2013 at 10:35 pm

      Glad you enjoyed it!

      • Reply
        July 3, 2013 at 12:08 pm

        And I’m going to have some leftovers for lunch today 😉

  • Reply
    July 29, 2013 at 10:56 pm

    Great recipe! Super easy and tastes so good! I served mine with a little steamed rice.

    • Reply
      July 30, 2013 at 7:23 am

      Thanks Sharon. Glad you enjoyed it!

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