Curried Chickpeas & Cabbage



  1. Heat Oil to medium-high in wok or a large skillet and sauté the Garlic & Ginger for 15 seconds
  2. Add Curry Paste, Fennel, and Anise and cook for another 15 seconds, stirring constantly
  3. Add Red Onion & Water to deglaze the pan
  4. Add Garbanzo Beans, Cabbage, and Almonds and mix well
  5. Add Coconut Milk, Curry Powder, Turmeric, and Brown Rice Vinegar. Cook until Sauce comes to a boil, then remove from heat and serve