Cooking instructions
Charred Hispi Cabbage with Garlic Yogurt, Harissa & Crispy Chickpeas
Charred Hispi Cabbage with Garlic Yogurt, Harissa & Crispy Chickpeas
What you need
What you need
Ingredients by Cbovero
- Hispi Cabbage
- Garlic Clove
- Chickpeas
- Cbovero Lemon 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, dried lemon zest, lemon oil, 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 & Initial Chickpea Roast
Preheat your oven to 200°C. Drain and rinse the chickpeas, then pat them thoroughly dry with a kitchen paper towel (removing moisture helps them get extra crispy). Toss them in olive oil with a pinch of salt, spread them on a baking sheet, and place them in the oven to begin roasting while you prepare and braise the cabbage.
Cut your hispi cabbage in half lengthwise (follow only if you 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 minutes until the surface is deeply charred and blackened in patches.
STEP 3 - Combined Oven Roast
Carefully pull the baking sheet with the partially roasted chickpeas out of the oven. Transfer your charred cabbage onto the baking sheet, cut-side up, scattering the chickpeas all around it. Return the tray to the oven at 200°C and roast for another 10 minutes until the chickpeas are perfectly crisp and the cabbage core is tender.
STEP 4 - Prepare the Elements
While everything finishes roasting, grate your garlic clove directly into the Cbovero Lemon Yogurt and give it a quick stir to ensure it is perfectly silky, smooth, and freshly infused.
STEP 5 - Plate
Slice your roasted cabbage half lengthwise down the center to yield two elegant quarters. 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 pieces directly on top of the yogurt bed. Scatter the crispy roasted chickpeas all around the cabbage, then drizzle the hot 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.