Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 head savoy cabbage, sliced into 4 wedges
- 1tablespoons ras el hanout
- 3tablespoons olive oil
- 800grams chickpeas, drained
- 3tablespoons harissa paste
- 400grams chopped tomatoes
- 75grams soy yoghurt
- 1 clove garlic, peeled and minced
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
2120kJ / 508Cal
2120 Kilojoules or 508 Calories
24% of daily energy intake*
Protein
17.9grams
Fat
23.0grams
Carbs
51.0grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Lightly charred cabbage wedges and spicy chickpeas makes a delicious vegan main course.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Arrange the cabbage wedges on a baking tray and brush each generously with oil and sprinkle with ras el hanout. Roast for 30 minutes.
Step 2 of 3
Heat a drizzle of oil in a large pan on medium heat and tip in the chickpeas and harissa. Cook for 2-3 minutes, pour in the chopped tomatoes and a tine of water. Bring to the boil, reduce the heat and simmer for 15 minutes.
Step 3 of 3
Mix the yoghurt and garlic together in a small bowl. Divide the harissa chickpeas between 4 plates, top each with a cabbage wedge, drizzle with garlic yoghurt and scatter with parsley and serve.
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