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Roasted Cabbage With Crispy Chickpeas and Tahini Sauce

Roasted Cabbage Wedges with Chickpeas and Tahini Sauce

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Description

Looking for a delicious and nutritious way to enjoy red cabbage? Look no further than these Roasted Cabbage Wedges with Chickpeas and Tahini Sauce! This recipe features tender and flavorful roasted red cabbage wedges that are paired with hearty and protein-packed crispy chickpeas and drizzled with a creamy tahini sauce. Whether you’re looking for a vegan-friendly main course or a hearty side dish that is healthy and lectin-light, this recipe is sure to please. 

Ingredients

FOR THE CABBAGE

  • 1 small to medium red cabbage (any type of cabbage can be used, but summer varieties are more tender)
  • extra virgin olive oil
  • salt and pepper
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon dry dill

FOR THE CHICKPEAS

  • 1 heaping cup pressure-cooked chickpeas (drained)
  • 4–6 scallions, chopped 
  • 1 garlic clove, finely sliced
  • salt and pepper

FOR THE TAHINI SAUCE

  • 2 heaping tablespoons tahini paste
  • 1 teaspoon lemon juice (or more to taste)
  • 1/4 teaspoon raw, local honey
  • a few teaspoons of cold water (added one by one until you get the desired consistency)

FOR SERVING

  • fresh dill
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400F (200C).
  2. Wash and cut the cabbage into wedges; the number will depend on how big your cabbage is. The sugarloaf cabbage I used is pretty small so I had four wedges. A round head of cabbage will probably make 6 wedges. 
  3. Add the cabbage to a baking dish (half-size), drizzle with extra virgin olive oil, sprinkle with salt and pepper, fennel seeds, and dry dill, and roast for 35-40 minutes. If it dries, add a few tablespoons of water to the baking dish. 
  4. Add the cooked chickpeas to another baking dish that will fit next to the cabbage, add the onions and garlic, sprinkle with salt and pepper, drizzle with olive oil, toss, and put in the oven. They will need about 35 minutes to get crispy.
  5. While the veggies are cooking, make the tahini sauce. Add the tahini paste to a small bowl with the lemon juice and honey, mix with a fork, and start adding cold water, one teaspoon at a time, and continue until it becomes creamy and easy to drizzle, but the consistency is up to you. If the tahini is not salted, taste it and see if it needs a pinch of salt. 
  6. When the cabbage and chickpeas are ready, add the cabbage wedges to a serving platter, spread the chickpeas on top, drizzle with the tahini sauce, and sprinkle fresh dill. If everything is well seasoned, you won’t need extra salt, but if it needs more add some sea salt flakes. 

Notes

You can use canned chickpeas (Eden or Jovial brands because they are soaked and pressure-cooked), or make them in advance. More details are in the blog post above. 

Find it online: https://creativeinmykitchen.com/roasted-cabbage-with-crispy-chickpeas-and-tahini-sauce/