Description
A hearty vegetarian dish featuring thick slices of cabbage roasted until tender and caramelized, topped with a creamy tahini sauce and crispy spiced chickpeas.
Ingredients
Scale
For the Crust:
- 1 medium head green cabbage, cut into 1-inch thick steaks
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon maple syrup
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place cabbage steaks on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes.
- Toss chickpeas with remaining 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast alongside cabbage for 20-25 minutes until crispy.
- While roasting, whisk tahini, lemon juice, water, maple syrup, and a pinch of salt in a bowl until smooth. Add more water if needed for a drizzle consistency.
- Remove cabbage and chickpeas from oven. Drizzle tahini sauce over cabbage steaks, top with crispy chickpeas, and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.