Wednesday, April 24, 2024

Roasted Cabbage and Chickpea salad

Sometimes as a vegetable cabbage doesn't get used enough, but it's cheap and very versatile and fabulous roasted. This is a fun and tasty recipe using one of my new favorite spice blends from Morocco Ras El Hanout.

Roasted cabbage and chickpea salad 

- one can of chickpeas 
- 1/2 a green cabbage thinly sliced 
- 1/4 red onion thinly sliced with 2 cloves of chopped garlic 
- 1/2 teaspoon chipotle pepper
- 1 teaspoon Ras El Hanout
- salt to taste 
- a few dashes of olive oil 
- 1/4 of a green pepper thinly sliced 

1. Heat the oven to 425 and add parchment paper to two baking sheets
2. Chop the onion, pepper, garlic and cabbage and add to baking sheet with Ras El Hanout, salt, and olive oil 
3. Add chickpeas to the other sheet with chipotle pepper, salt and olive oil 
4. Bake both at 425 for 20-30 until slightly charred and crispy combine with a sprinkle of sesame seeds 

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1 comment:

  1. What a different salad using roasted cabbage and Ras El Hanout. I know I would really enjoy it. Karen (Back Road Journal)



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