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Weeknight Chickpeas Schnitzel
A weeknight European chickpea schnitzel with leeks, cabbage and potatoes, finished with dill, paprika and mustard, served over crusty bread.
Ingredients
Instructions
Season the chickpeas and saute them over medium-high heat until well browned, about 10 minutes.
Add the leeks, cabbage and potatoes, cooking until softened, about 5 minutes.
Stir in the dill, paprika and mustard for a final minute.
Warm the crusty bread separately.
Let the chickpeas simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the crusty bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
