This easy sautéed cabbage, kale, and chickpeas skillet is a quick, flavorful one-pot vegetarian meal with a spicy twist. Easily made vegan, is gluten-free, and ready in 30 minutes.
In a bowl, mix vegetable broth, soy sauce, and cornstarch. Then add rice vinegar, sesame oil, and sriracha. Set aside.
Heat olive oil in a large skillet. Add cherry tomatoes and cook untouched for 2 minutes. Stir in 1 tsp garlic, salt, and pepper. Cook 2 more minutes. Remove and set aside.