Whisk the sauce: In a bowl, mix vegetable broth, soy sauce, and cornstarch. Then add rice vinegar, sesame oil, and sriracha. Set aside.
½ cup vegetable broth, 3 tablespoon low sodium soy sauce, 1 teaspoon cornstarch, 1 ½ tablespoon rice wine vinegar, 1 ½ tablespoon toasted sesame oil, 1 teaspoon sriracha
Saute the tomatoes: Heat olive oil in a large skillet. Add cherry tomatoes and cook untouched for 2 minutes. Stir in 1 teaspoon garlic, salt, and pepper. Cook 2 more minutes. Remove and set aside.
10-12 pieces cherry tomatoes, 1 tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoons pepper
Saute onion and cabbage: In the same skillet, melt butter. Add diced onion and cook for 4–5 minutes until soft. Stir in chopped cabbage and cook another 3–4 minutes until starting to soften.
1 large white sweet onion, 3 tablespoon butter, ½ head cabbage
Add kale and chickpeas: Stir in kale, chickpeas, and remaining garlic. Cook for 4–5 minutes until kale wilts.
5 ounces kale, 15 oz can chickpeas, 3 teaspoons garlic
Add sauce: Pour in the sauce and stir. Let simmer for 3 minutes or until slightly thickened.
Finish and serve: Stir in the tomato mixture. Garnish with fresh herbs (I like cilantro or green onions). Serve on its own or over grains!
Fresh parsley or cilantro for serving
