Charred Cabbage with Crunchy Chickpeas
This delicious charred cabbage side dish with a squeeze of lemon and sprinkle of crunchy chickpeas is delicious on its own or will pair beautifully with your favourite roast dinners.
Substitutes:
- No cabbage? Try with spring greens, brussels sprouts or kale instead.
- No curry powder? Use any spices of your choice instead such as ground turmeric, ground coriander, zaatar or masala powder.
- No lemon? Try with lime juice instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
1 Cabbage
1 Can chickpeas
1 tsp Curry powder
½ tsp Smoked paprika
1 tsp Ground cumin
1 Lemon
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 210C/190c fan/7 gas mark. Drain the chickpeas and place into a large baking tray. Drizzle with olive oil and season with the curry powder, smoked paprika, cumin, and a pinch of both salt and pepper. Roast for 20 minutes, or until golden brown and crips.
- Finely shred the cabbage. Heat a large frying pan over a medium heat until hot. Add 3 tablespoons of olive oil, then the cabbage in an even layer. Leave for 1-2 minutes until slightly charred. Stir, then leave for 1-2 minutes to char again. Repeat until the cabbage is tender and charred all over. Remove from the heat.
- Squeeze over lemon juice and season to taste with salt and pepper. Stir to combine, then serve with the crispy chickpeas.
How to store
Store in an airtight container, in the fridge for up to 3 days.
