Smoky Cabbage Steaks with Crispy Chickpeas

Ingredients

• 1green cabbage, medium, about 2 lb
• 15 ozchickpeas, 1 can, drained, rinsed and patted dry
• 3 tbspolive oil
• 1½ tspsmoked paprika
• ½ tspgarlic powder
• ¼ cuptahini
• 1lemon, juiced
• 1garlic clove, grated
• ½ cuppomegranate seeds
• 2 tbspparsley, chopped
• salt
• black pepper

Method

1. Heat the oven to 450°F. Trim the base of the cabbage and cut it from top to bottom into 4 slabs about 1 inch thick, keeping a piece of core in each so they hold together.

2. Lay the slabs on a sheet pan and toss the chickpeas around them. Mix the oil, smoked paprika, garlic powder, salt and pepper and brush it over the cabbage, then toss the chickpeas in what is left.

3. Roast until the cabbage edges are deeply charred and the centers are tender, flipping the slabs halfway.

   ⏱ 30 min

4. Whisk the tahini, lemon juice, grated garlic and a pinch of salt, then whisk in cold water a tablespoon at a time until pourable.

5. Plate the cabbage steaks, pile the crispy chickpeas on top, drizzle with lemon tahini and scatter with pomegranate seeds and parsley.