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Spiced Chickpeas & Rice with Roasted Cabbage

Spiced Chickpeas & Rice with Roasted Cabbage for Pure Comfort

This Spiced Chickpeas & Rice with Roasted Cabbage is a quick, hearty, and nutritious vegan meal perfect for any night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Chickpeas
  • 1 cup Jasmine Rice can substitute with brown rice
  • 1 can Chickpeas drained and rinsed
  • 3 tablespoons Olive Oil or avocado oil for high heat roasting
  • 1 medium Yellow Onion chopped
  • 3 cloves Garlic minced
  • to taste teaspoon Sea Salt adjust to fit dietary needs
  • to taste teaspoon Black Pepper adjust to fit dietary needs
For the Cabbage
  • 4 cups Green Cabbage chopped
For the Sweet Mustard Dressing
  • 1 cup Olive Oil extra virgin for richer flavor
  • 1/2 cup Vegan Mayonnaise or mashed avocado
  • 1/4 cup Apple Cider Vinegar white vinegar can be substituted
  • 2 tablespoons Lemon Juice or lime juice
  • 2 tablespoons Maple Syrup or agave syrup
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
Optional Add-ins
  • 1/4 cup Chopped Fresh Parsley or cilantro
  • 1/4 cup Toasted Sliced Almonds or sunflower seeds

Equipment

  • large baking sheet
  • skillet or deep braiser
  • jar for dressing

Method
 

Preparation
  1. In a small bowl, combine garlic powder, onion powder, paprika, dried basil, and sumac to create a spice blend.
  2. Preheat your oven to 425°F (220°C). On a large baking sheet, toss green cabbage with 2 tablespoons of olive oil and half of your prepared spice blend. Spread out evenly and roast for 20-40 minutes, stirring occasionally.
  3. In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add chopped yellow onion and sauté for 7-8 minutes until soft. Stir in minced garlic and remaining spice blend for 1 minute.
  4. Add jasmine rice and drained chickpeas to the skillet, stirring to coat. Pour in 3 cups vegetable stock and bring to a boil. Reduce to low, cover and simmer for about 25 minutes until rice is fluffy.
  5. In a jar, combine olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, and mustard. Shake until emulsified. Adjust seasoning with garlic and onion powder.
  6. Once rice and chickpeas are prepared, fold in chopped parsley. Serve topped with roasted cabbage, toasted almonds, and drizzle with dressing.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 600mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 5IUVitamin C: 200mgCalcium: 8mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage and reheat gently.

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