Chickpeas - 1 cup, soaked overnight
Cabbage - 1/2 of a small cabbage or 1/4 of a medium sized one, chopped
Vidalia Onion - 1, chopped
Garlic Cloves - 2, chopped
Tomato - 2, chopped
Veg Bouillon Cubes - 2, (Rapunzel Brand No Salt Vegan Veg Bouillon)
Carrot -1, sliced
Water - 4 cups
Olive Oil - 1/2 tbsp
Red Chilli Flakes - 1/4 tsp
Basil / Cilantro - for garnishing
Salt
Fresh ground black pepper
Heat oil in a pressure cooker pan. Add the garlic and saute. Once the garlic starts changing color, add the chopped onion and cook till they get soft.
Add all the reamining ingredients. Toss well.
Add water and close the pressure cooker. Cook under pressure for 20 minutes.
Sprinkle some more ground black pepper, garnish with fresh basil leaves or cilantro and serve hot.
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