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Buttery Sweetheart Cabbage & Chickpea Roast With Shichimi & Tahini Whip
Shiso Delicious
2
15 minutes
30 minutes
Japanese Inspired
Main Dishes
Featuring Shichimi togarashi by my fave brand, Clearspring - Japanese spicy seasoning sprinkle. Here is my Buttery sweetheart cabbage and chickpea roast with tahini whip with a sprinkle of Shichimi Togarashi 🌶
Ingredients
For the Roast
- 2 jars/700g Clearspring Chickpeas
- 4 tbsp Clearspring Coconut Oil melted
- 2 tbsp/12g Clearspring Shichimi Togarashi
- 1 sweetheart pointed cabbage - or 1 small cauliflower - cut into florets or cutlets
- 3 tbsp/25g paprika powder
- 1 ½ tsp pink salt
For the Whipped Tahini
- 100g Clearspring White Tahini
- 40ml Clearspring Extra Virgin Olive Oil
- 2 tsp Clearspring Rice Malt Syrup
- ½ fresh lemon - squee juice
- 50-100g water, might need more or less
- Pink salt
Directions
Set oven to 175C.
Quarter the cabbage lengthwise, drain the chickpeas.
Combine coconut oil, paprika, shichimi togarashi and salt to create a spice mixture.
Place cabbage and chickpeas on a baking tray.
Brush the cabbage with the spice mixture and coat the chickpeas in the remaining mixture.
Roast until the cabbage is soft and slightly charred, about half an hour.
Make the tahini whip
Add all whip ingredients to a small blender jug or mixer, starting with a smaller amount of water and reserving some malt syrup and salt to adjust the flavour at the very end.
The water is necessary for the mixture to become creamy, start with the smaller amount and add while blending to get a creamy, ‘whipped’ consistency.
Blend, either in a mixer or with a stick blender, adding more water as needed for a creamy, fluffy consistency.
Serve the cabbage with the tahini whip with more shichimi togarashi sprinkled on top
Optional: grate a little lemon zest over
