Roasted Cabbage & Crispy Chickpeas

• porcje: Serves 1
• całkowity czas: 57 minutes

Składniki

1/2 small head of white cabbage - sliced thinly

A generous handful of kale - stems removed and chopped

2 spring onions - finely chopped

30g (1/4 cup) pumpkin seeds

For the chickpeas:

1/2 can (400g) chickpeas - drained, rinsed and pat dry

1 tsp smoked paprika

1 tsp garlic granules

A generous drizzle of olive oil

Salt & pepper to taste

For the dressing:

1 organic unwaxed lemon - cut into slices (skin on)

1 garlic clove - finely chopped

1 tbsp honey or maple syrup

1 tsp dijon mustard

Salt & pepper to taste

Wskazówki

Start by making the smoky chickpeas. Add the chickpeas to a baking tray with the smoked paprika, garlic granules, olive oil salt and pepper. Toss everything really well until evenly coated and place in the oven at 200 degrees Celsius for 30-35 minutes until crispy around the edges.

In a separate tray add in the sliced cabbage. Drizzle with a generous glug of olive oil, salt and pepper and toss everything together. Roast the cabbage for 20-25 minutes until slightly charred around the edges.

For the last 10 minutes add in the pumpkin seeds and chopped kale. Give it a stir so the they get coated in the oil and seasoning.

In the meantime make the dressing: Add a generous glug of olive oil to a large frying pan on a medium heat. Once hot add in the lemon slices and cook them for 2 minutes on each side until they are charred around the edges. Transfer the lemon slices to a blender together with the rest of the ingredients plus 2 tbsp of extra virgin olive oil. Blend until you have a thick paste, it doesn’t have to be pourable. If you find it too sharp add a bit more of honey.

Stir the dressing through the cabbage and kale until they are completely coated in it. Serve with the roasted chickpeas and chopped spring onions.