1. Heat oil in a non stick frypan. 2. Add the onion, garlic and saute until the onion is soft. 3. Add black cumin and mustard seeds. Once they start popping, add the cabbage, carrot and chickpeas, then add the remaining spices and stirfry for 2 minutes. 4. Add the canned tomatoes and water, turn the heat up until it boils. Once boiling, turn the heat down and simmer until the fluid thickens and add salt to taste. 5. For a little extra spice, add some green chilli or hot paprika according to taste. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
