Skillet Cabbage with Onions & Chickpeas

Ingredients

1 (15.5-ounce) can chickpeas, rinsed and drained)
½ teaspoon salt)
¼ teaspoon ground black pepper)
2 tablespoons extra virgin olive oil)
1 medium white onion, sliced)
4 to 5 cups shredded cabbage)

Preparation

Place the chickpeas on a clean dish towel and roll around gently to dry.

Heat a cast-iron skillet over medium-high until hot. Add the chickpeas to the dry skillet. Let sit undisturbed for 1 minute. Add the salt and pepper. Toss the chickpeas and continue to cook until golden and toasted, 5 to 7 minutes.

Remove the pan from the heat and transfer the chickpeas to a bowl.

Add the olive oil to the skillet. Return it to medium-high heat. Add the onions. Stir to coat in oil, then let cook, stirring only occasionally, for about 5 minutes, until golden.

Add the cabbage to the skillet. Stir and cook, just until softened, about 2 minutes. Add the chickpeas back to the skillet and serve.