Charred Cabbage in Spiced Tomatoes with Tahini

Ingredients

• 3 tbsp olive oil
• 1 head cabbage (cut into wedges)
• 1 medium onion (diced)
• 4 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• to taste salt
• to taste black pepper
• 1 28oz can canned tomatoes (crushed or diced)
• 1/2 cup vegetable broth
• 15 Oz Chickpeas
• 1/4 cup tahini (for drizzling)
• 2 tbsp fresh cilantro (chopped, optional)
• 1 tbsp lemon juice (optional)

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches if needed, add the cabbage wedges and cook until charred on both sides, about 8–10 minutes total. Transfer to a plate.

2. 2

   Add the remaining 1 tbsp olive oil to the same skillet. Sauté the diced onion over medium heat until softened, about 3–4 minutes, then add the minced garlic and cook until fragrant, about 1 minute.

3. 3

   Stir in the cumin, coriander, and paprika, cooking for about 30 seconds until fragrant.

4. 4

   Add the canned tomatoes, vegetable broth, and chickpeas, stirring to combine. Return the charred cabbage to the skillet, nestling it into the sauce.

5. 5

   Simmer over medium heat for 10–12 minutes, until the cabbage is tender and the sauce has thickened slightly. Season with salt and pepper to taste.

6. 6

   Transfer to a serving dish and drizzle generously with tahini. Garnish with fresh cilantro and a squeeze of lemon juice. Serve warm.

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