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Cooking 101
A gorgeous veggie dinner that warms you from within. Our Golden tahini blends with the coconut milk to create a luscious sauce for wilted cabbage and protein-packed chickpeas. Serve as is or over rice.
Chef tip: Giving the cabbage a good sear, before simmering it with the other veggies is a technique often used for cooking meat for stews. It's a good trick to use when you are looking for deep flavor and a little more oomph.
Olive oil
½ large head of green cabbage – cut into 6-8 even wedges
Salt
1 red onion, thinly sliced
1 (15.5-oz) can of chickpeas, drained and rinsed
1 (13.5-oz) can of unsweetened coconut milk
½ cup of water
½ bunch of fresh parsley, chopped
Heat a large, lidded sauté pan or shallow Dutch oven over medium heat
Add oil to coat the bottom, then the cabbage, cut side down, sprinkle with salt
Cook the wedges, undisturbed, until slightly charred, about 4 minutes. Flip them and cook for another 4 minutes. Transfer cabbage to a plate
Add the onions to the pan and sauté for a minute or so until they’re softened. Add the chickpeas and stir to combine. Add a squeeze of tahini (about ¼ pouch), then the coconut milk and water
Add the onions to the pan and sauté for a minute or so until they’re softened. Add the chickpeas and stir to combine. Add a squeeze of tahini (about ¼ pouch), then the coconut milk and water
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri.
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Nutrition (per serving)
Calories = 570
Total fat = 42g
Total carbohydrates = 41g
Fiber = 11g
Protein = 13g
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