1pinchpinch of red pepper flakes+ more for serving (optional)
1smallhead Napa cabbageleaves torn into 2-inch pieces
15.5ouncecan red kidney beansrinsed and drained
15.5ouncecan chickpeasrinsed and drained
Kosher salt and freshly cracked black pepperto taste
lemon wedges and crusty breadfor serving
Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water.
Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown).
Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes.
Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer.
Cook until heated through, about 3 to 5 minutes.
Remove garlic and add salt and pepper if needed.
Serve with crusty bread, lemon wedges, and red pepper flakes.
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