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| > ![](media/image1.png){width="7.0in" height="1.0416666666666667in"} |
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| > ![](media/image3.png){width="0.725in"                              |
| > height="1.6333333333333333in"}Visit our website at:                |
| > <http://www.phoenix.va.gov/>                                       |
| >                                                                    |
| > **Ingredients:**                                                   |
| >                                                                    |
| > 3 cups low sodium broth                                            |
| >                                                                    |
| > 2 cups chopped cabbage                                             |
| >                                                                    |
| > 1 cup chopped onion                                                |
| >                                                                    |
| > 1 tablespoon olive oil                                             |
| >                                                                    |
| > ¼-½ teaspoon red pepper flakes                                     |
| >                                                                    |
| > ¼ teaspoon black pepper                                            |
| >                                                                    |
| > 1 14 oz can chickpeas                                              |
| >                                                                    |
| > 1 14 oz can tomato chunks                                          |
| >                                                                    |
| > juice of one lemon                                                 |
| >                                                                    |
| > **Directions:**                                                    |
|                                                                      |
| 1.  Cook cabbage in broth for 20 minutes.                            |
|                                                                      |
| 2.  Brown onion in oil.                                              |
|                                                                      |
| 3.  Add onion, red and black pepper, chickpeas and tomato chunks.    |
|     Cook another 10 minutes.                                         |
|                                                                      |
| 4.  Add lemon juice just before serving.                             |
|                                                                      |
| > **Nutrition Info:**                                                |
| >                                                                    |
| > Servings Per Recipe: 4 servings                                    |
| >                                                                    |
| > Calories: 260 Protein: 9 g                                         |
| >                                                                    |
| > Carbohydrate: 46 g Fat: 6 g                                        |
| >                                                                    |
| > Sodium: 975 mg Fiber: 9 g                                          |
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| > ![](media/image4.png){width="7.002083333333333in"                  |
| > height="0.8680555555555556in"}                                     |
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