Indian Style Cabbage and Fennel

3 Tbsp vegetable oil

1 tsp fennel seeds

1 tsp cumin seeds

1 large fennel bulb (1 lb), halved and thinly sliced (4 cups)

1 large onion, halved and sliced into half-moons (2 cups)

½ savoy cabbage

¼ tsp cayenne pepper

1 15-oz. can chickpeas, rinsed and drained

2 Tbsp fresh lemon juice

1 tsp garam masala or curry powder

Heat oil in cast iron skillet over medium-high heat. Add fennel seeds and cumin seeds, and sauté 30 seconds. Add fresh fennel and onion, and season with salt, if desired. Sauté 5 minutes.

Carefully pile cabbage into pan, cover, and cook 15 minutes, or until cabbage has cooked down, stirring often.

Add cayenne pepper, reduce heat to medium-low, cover, and cook 20 to 30 minutes, or until vegetables are browned and caramelized.

Stir in chickpeas, lemon juice, and garam masala, and cook 5 minutes more, or until chickpeas are heated through.