Assyrian-style Pickled Cabbage with Chickpeas

Ingredients

In this Assyrian adaptation, we have replaced the traditional Ukrainian ingredients like horokh (buckwheat) with chickpeas, which adds a unique Assyrian touch to the dish. Additionally, we have incorporated Assyrian pickling techniques and spices to infuse the cabbage with distinct flavors. We alse have the original recipe for Kvashena kapusta z horokhom, so you can check it out.

• 1 small head of purple cabbage, thinly sliced (500g / 1.1 lb) 1 small head of purple cabbage, thinly sliced (500g / 1.1 lb)
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 2 cups (470ml) white vinegar 2 cups (470ml) white vinegar
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon sugar 1 tablespoon sugar
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 3 garlic cloves, minced 3 garlic cloves, minced

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 1g (0g saturated)
• Carbohydrates: 25g (10g sugars)
• Protein: 5g
• Fiber: 7g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the white vinegar, water, sugar, salt, mustard seeds, coriander seeds, fennel seeds, turmeric powder, red pepper flakes, and minced garlic. Bring the mixture to a boil over medium heat.
2. 2.
   Add the thinly sliced purple cabbage and cooked chickpeas to the pot. Stir well to ensure the cabbage and chickpeas are coated with the pickling liquid.
3. 3.
   Reduce the heat to low and simmer for 10 minutes, or until the cabbage has slightly softened but still retains its crunch.
4. 4.
   Remove the pot from heat and let the pickled cabbage and chickpeas cool to room temperature.
5. 5.
   Transfer the pickled cabbage and chickpeas to a glass jar or airtight container. Make sure the cabbage is fully submerged in the pickling liquid.
6. 6.
   Cover the jar or container and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the dish to remove any excess sodium. If cooking chickpeas from scratch, soak them overnight and then boil until tender before adding to the recipe.

Tips & Tricks

• For a spicier version, increase the amount of red pepper flakes.
• Feel free to add other spices or herbs such as dill or bay leaves to customize the flavors.
• Serve the pickled cabbage and chickpeas as a side dish with grilled meats or as a topping for sandwiches and wraps.
• The pickled cabbage and chickpeas can be stored in the refrigerator for up to 2 weeks.

Serving advice

Serve the Assyrian-style pickled cabbage with chickpeas chilled as a refreshing side dish or as part of a mezze platter. Garnish with fresh herbs like parsley or mint for an extra burst of flavor.

Presentation advice

Arrange the pickled cabbage and chickpeas in a shallow serving dish, allowing the vibrant purple cabbage and golden chickpeas to create an eye-catching display. Drizzle a little of the pickling liquid over the top for added visual appeal.