Roasted Red Cabbage with Chickpeas
When the days grow colder and the evenings stretch longer, there’s something incredibly satisfying about a warm and nourishing meal. If you’re looking for a dish that’s simple to prepare yet packed with flavor and nutrients, look no further than roasted red cabbage with chickpeas. This delightful combination is not only a feast for the taste buds but also a visual treat with its vibrant colors and flavors.
Why Red Cabbage?
Red cabbage is a winter superstar. Packed with antioxidants, vitamins C and K, and fiber, this humble vegetable deserves more attention in your kitchen. Roasting brings out its natural sweetness while creating slightly crispy edges, offering a satisfying texture in every bite. Pairing it with chickpeas takes it to the next level, turning this side dish into a protein-packed, hearty meal option.
The Magic of Chickpeas
Chickpeas are a versatile ingredient that fit seamlessly into a variety of cuisines. When roasted, they develop a nutty flavor and a crispy exterior, making them the perfect complement to the tender, caramelized cabbage. They’re also an excellent source of plant-based protein and fiber, keeping you full and energized.
Why You’ll Love This Roasted Red Cabbage with Chickpeas
- Nutritious: Packed with fiber, antioxidants, and plant-based protein.
- Budget-Friendly: Uses affordable, pantry-friendly ingredients.
- Versatile: Works as a main course, side dish, or meal prep option.
- Beautiful Presentation: The vibrant purple hue of red cabbage makes this dish a showstopper.
Serving Suggestions
This dish shines on its own as a light meal, but it also pairs beautifully with other elements:
- Add crumbled vegan feta and definitely serve with my tahini sauce.
- Sprinkle with toasted nuts or seeds for extra crunch.
- Incorporate pomegranate seeds for a burst of sweetness and festive flair.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Red Cabbage with Chickpeas
Ingredients
Cabbage and chickpeas
- 1 medium red cabbage cut into wedges
- 1 can chickpeas
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp paprika
Tahini sauce
- 2 tbsp tahini
- 1 clove minced garlic
- ½ of one lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
To serve with
- 1 tbsp chopped dill
Instructions
- Set your oven to 200°C (400°F).
- Cut the red cabbage into wedges, keeping the core intact to help the wedges hold their shape. Arrange the wedges on a large baking sheet. Add rinsed chickpeas to the samke baking sheet.
- Drizzle olive oil over the cabbage wedges and chickpeas and sprinkle with salt and paprika. Toss gently to coat.
- Place the baking sheet in the oven and roast for 25-30 minutes until brown and caramelised.
- Meanwhile make the tahini sauce. In a small bowl add tahini, lemon juice, garlic, salt, pepper and water. Mix everything until smooth and creamy.
- Transfer the roasted cabbage and chickpeas to a serving platter. Drizzle tahini sauce and garnish with dill. Enjoy!
