Roasted Cabbage Steaks With Chickpea Stew

Crispy roasted cabbage steaks with chickpeas and tahini sauce. An easy vegan dinner that?s healthy, simple, and full of flavor.

Recipe Source Link:https://www.mygingergarlickitchen.com/roasted-cabbage-steaks/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» Cabbage Steaks

• 1 medium cabbage, sliced into thick steaks
• 4 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste
• Black pepper to taste

» Chickpea Stew

• 400 g canned chickpeas, drained and rinsed
• 1 medium onion, sliced
• 3-4 garlic cloves, chopped
• 1 1/2 cups tomato puree
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt and black pepper to taste
• 2 cups water or vegetable broth
• 5-6 frozen spinach cubes or a handful of fresh spinach (optional)
• 1 teaspoon lemon juice
• 2 tablespoons chopped cilantro

» Cilantro Tahini Sauce

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 2 garlic cloves
• A handful of cilantro
• Salt and pepper to taste
• 3-4 tablespoons ice-cold water (to adjust consistency)

RECIPE INSTRUCTIONS

» Roast the Cabbage

1. Preheat the oven to 220°C / 425°F. Place a baking tray with 2 tablespoons of olive oil in the oven to heat.
2. Slice the cabbage into thick steaks.
3. In a bowl, add smoked paprika, garlic powder, onion powder, salt, pepper, and 2 tablespoons of olive oil. Mix well.
4. Place the cabbage steaks on the hot baking tray and brush both sides with the seasoned oil.
5. Roast for 20 minutes, then flip and roast for another 10-15 minutes until golden and caramelized.

» Make the Chickpea Stew

1. Heat olive oil in a pan. Add garlic and cook for 30 seconds.
2. Add sliced onion and cook for 5-6 minutes until soft.
3. Stir in smoked paprika, cumin powder, turmeric powder, salt, and black pepper. Cook for a few seconds.
4. Add tomato puree and cook for 2-3 minutes.
5. Add chickpeas and water, and mix well.
6. Add spinach if using.
7. Cover the pan and simmer for 8-10 minutes.
8. Lightly mash some of the chickpeas, then cover and cook for another 2-3 minutes.
9. Finish with lemon juice and chopped cilantro.

» Make the Cilantro Tahini Sauce

1. In a blender, add tahini, lemon juice, garlic, maple syrup, cilantro, salt, and pepper.
2. Add ice-cold water gradually and blend until smooth and pourable.

» Assemble Crispy Roasted Cabbage Steaks with Chickpea Stew & Cilantro Tahini

1. Place a cabbage steak on a plate. Spoon the chickpea stew over the top.
2. Drizzle cilantro tahini sauce, garnish with chopped cilantro, and serve immediately.

RECIPE NOTES

1. Use a hot tray for crispier cabbage.
2. Add tahini sauce just before serving to keep the texture fresh.
3. Store components separately in the fridge for up to 3 days.
4. Reheat cabbage in the oven or pan for best texture.
5. Reheat stew on the stovetop.