Cooking instructions
Charred Hispi Cabbage with Garlic Yogurt, Harissa & Crispy Chickpeas
Charred Hispi Cabbage with Garlic Yogurt, Harissa & Crispy Chickpeas
Smoky and sweet, this dish turns simple ingredients into something extraordinary. The hispi cabbage is pan-seared until deeply charred and caramelized, then roasted alongside chickpeas to create a satisfying crunch.
We balance the smoky heat of a warm harissa-agave drizzle with a generous, cooling base of zesty garlic yogurt. Finished with a heavy scatter of toasted sesame seeds, this bowl offers a beautiful interplay of temperature, fire, and texture.
What you need
What you need
Ingredients by Cbovero
- Hispi Cabbage
- Chickpeas
- Cbovero Garlic Yogurt
- Cbovero Harissa-Agave Glaze
- Toasted Sesame Seeds
Ingredients From Your Pantry
- Olive oil
- Neutral oil
- Sea salt
- Black pepper
Equipment Needed
- Cast iron pan or stainless steel pan
- Baking sheet
- Knife & cutting board
- Kitchen paper towel
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Chickpeas, Greek yogurt (milk), hispi cabbage, olive oil, harissa paste (red hot pepper, garlic, coriander, salt, caraway, citric acid), toasted sesame seeds (sesame), agave syrup, lemon juice, garlic, neutral oil, sea salt, black pepper.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Prep the Cabbage & Chickpeas
Drain and rinse the chickpeas, then pat them thoroughly dry with a kitchen paper towel (removing moisture helps them get extra crispy). Cut your hispi cabbage in half lengthwise (valid only if got a whole cabbage). Brush the flat, cut side of the cabbage generously with olive oil and season evenly with the sea salt and black pepper.
STEP 2 - Char the Cabbage
Heat a stainless steel pan or cast-iron skillet over high heat with a tablespoon of neutral oil. Place the cabbage cut-side down into the hot pan. Press down slightly and cook undisturbed for 5–7 minutes until the surface is deeply charred and blackened in patches.
STEP 3 - Oven Roast
Transfer the charred cabbage to a baking sheet, cut-side up. Toss the dried chickpeas in olive oil with a pinch of salt, and scatter them all around the cabbage on the tray. Roast in the oven at 200°C for 10 minutes until the chickpeas are crisp and the cabbage core is tender.
STEP 4 - Prepare the Elements
While everything roasts, give your Cbovero Garlic Yogurt a quick stir to ensure it is silky and smooth.
STEP 5 - Plate
Spoon the garlic yogurt onto the center of your plate and smooth it out with the back of a spoon to create a bed. Place the warm, roasted hispi cabbage directly on top. Scatter the crispy roasted chickpeas all around the cabbage, then drizzle the harissa-agave glaze over everything. Finish with a generous dusting of toasted sesame seeds. Enjoy my dear.
Chef's Notes
Don't be afraid of the dark color in Step 2! That deep charring is where the sweetness comes from, cutting beautifully through the cooling, acidic yogurt. If you like an extra kick, throw a pinch of flaky sea salt over the sesame seeds right at the very end.