Roasted cabbage with crispy chickpeas and tahini sauce
A very simple recipe to prepare, entirely herbal and perfectly balanced. Satisfying enough to be served as a main course or can also be served as a side dish.
Roasted cabbage with crispy chickpeas and tahini sauceMakes 2-4 servings
Preparation 15 minutes
Cooking 1 hour
FOR THE CABBAGE:
1 small to medium red cabbage (any type of cabbage can be used)
extra virgin olive oil
salt and pepper
1/4 teaspoon fennel seeds
1/4 teaspoon dried dill
1 cup of Chickpeas cooked, rinsed and drained
4-6 new onions, chopped
1 garlic clove, finely chopped
FOR THE TAHINI SAUCE
2 tablespoons of 100% natural sesame butter
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure maple syrup
a few teaspoons of cold water (added one at a time until you get the desired consistency)
freshly ground pepper to taste
- Preheat the oven to 400F.
- Wash and cut the cabbage into quarters, the number will depend on the size of your cabbage.
- Place the cabbage in a baking dish, drizzle with extra virgin olive oil, sprinkle with salt and pepper and some dried dill and roast for 35 to 40 minutes. If the cabbage seems to be drying out, add a little water to your baking dish in the last 15 minutes of cooking.
- Add the cooked chickpeas to another baking dish.
- Add the onions and garlic, sprinkle with pepper, drizzle with olive oil, mix and put in the oven. It will take about 35-45 minutes to be crisp. Stir a few times during cooking.
- While the vegetables cook, prepare the tahini sauce. Add the sesame butter to a small bowl with the lemon juice and maple syrup.
- Stir and add cold water, one teaspoon at a time, and continue until it becomes creamy and runny enough to garnish the braised sprouts. Depending on your preference, you can make it thicker. Pepper to taste.
- When the cabbage and chickpeas are ready, add the cabbage wedges to a serving dish, spread the chickpeas on top,
- Drizzle with tahini sauce and sprinkle with fresh dill.
President Hippocrate Bio
- Caroline Bisaillon