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.
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!