Spicy Chicken and Chickpea Cabbage Rolls (Original video)

Ingredients:

• Onion
• Bell pepper
• 110g Chicken breast
• 100g Boiled chickpeas (can be mashed potatoes)
• Cooking oil
• 14g (1Tbsp) Minced garlic
• 35g (2Tbsp) Chopped onion
• 6g (1Tbsp) Chili powder
• 10g (1Tbsp) Curry powder
• 80g (4Tbsp) Tomato pasta sauce
• Cabbage
• Red pepper (optional)
• 16g (2Tbsp) Soy sauce
• 16g (2Tbsp) Water
• 8g (1Tbsp) Sesame oil
• 3g (0.5Tbsp) Roasted sesame seeds
• 10g (1Tbsp) spicy green chili pepper (can be omitted)

Instructions:

1. Finely chop the onion, bell pepper, chicken breast, and boiled chickpeas.
2. Mash the chickpeas roughly.
3. Sauté the garlic and onion in cooking oil.
4. Add the chicken breast and fry together until cooked white.
5. Add the bell pepper, chili powder, and curry powder and stir.
6. Add the boiled chickpeas and tomato pasta sauce and stir-fry over low heat.
7. Turn off the heat and sprinkle with pepper powder.
8. Make an oblique cut on the top of the cabbage and dig it up.
9. Pour enough water into the pot and add the cabbage.
10. Boil for about 20 minutes (time varies depending on size).
11. After cooling down or rinsing with cold water, peel off one layer at a time.
12. Cut thick roots and add the peeling.
13. Wrap the cabbage leaves around the chicken and chickpea mixture.
14. Put the cabbage rolls in a pan with cooking oil and cook them back and forth until browned on both sides.
15. Drizzle with the sauce made from red pepper (optional), soy sauce, water, sesame oil, roasted sesame seeds, and spicy green chili pepper (can be omitted) just before eating.