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Spiced Chickpeas & Rice with Roasted Cabbage

Spiced Chickpeas & Rice with Roasted Cabbage Bliss

Enjoy a cozy meal of Spiced Chickpeas & Rice with Roasted Cabbage in under 40 minutes, perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spice Blend
  • 1 teaspoon Garlic Powder Adds savory depth; substitute with fresh minced garlic for a stronger flavor.
  • 1 teaspoon Onion Powder Provides a subtle sweetness; can be replaced with fresh onions.
  • 1 teaspoon Paprika Contributes smokiness and color; smoked paprika can give an additional flavor twist.
  • 1 teaspoon Dried Basil Adds aromatic herbal notes; oregano can be used as a substitute.
  • 1 teaspoon Sumac Offers tanginess; substitute lemon zest if it’s unavailable.
Cabbage and Base
  • 2 tablespoons Olive Oil Used for roasting and dressing; avocado oil can serve as an alternative.
  • 4 cups Green Cabbage Provides crunch and fiber; can be replaced with savoy cabbage or kale.
  • 1 medium Yellow Onion Adds sweetness when sautéed; shallots can be used as a substitute.
  • 2 cloves Garlic Fresh flavor component; feel free to increase for a stronger garlic touch.
  • 1 cup Jasmine Rice Fluffy and fragrant base for the dish; substitute with basmati or brown rice, adjusting cooking time as needed.
  • 1 can Chickpeas A great protein source; canned or cooked dried are both acceptable.
  • 2 cups Vegetable Stock Enhances flavor; use water for a lower-calorie option or homemade vegetable broth for extra depth.
Dressing
  • 1/4 cup Chopped Fresh Parsley Optional garnish for freshness; cilantro can substitute for a different flavor profile.
  • 1/4 cup Toasted Sliced Almonds Optional topping for crunch; crushed walnuts or sunflower seeds can be alternatives.
  • 1/2 cup Vegan Mayonnaise Adds creaminess to dressing; blended avocado works well as a substitute.
  • 2 tablespoons Apple Cider Vinegar Provides acidity; white wine vinegar is a possible replacement.
  • 1 tablespoon Lemon Juice Adds brightness to the dressing; you can omit if using vinegar.
  • 1 tablespoon Maple Syrup Sweetens the dressing; agave syrup can be a similar substitute.
  • 1 teaspoon Dijon Mustard Adds tanginess; yellow mustard can be simpler if preferred.
  • 1 teaspoon Yellow Mustard Provides a milder mustard flavor; it can be omitted for less mustard taste.
  • 1 teaspoon Grainy Mustard Offers texture and depth; can be omitted if necessary or replaced with another mustard type.
  • 1 teaspoon Vegan Worcestershire Sauce Adds umami; coconut aminos can be substituted if needed.

Equipment

  • Large Skillet
  • Baking Sheet
  • Sealed jar

Method
 

Preparation Steps
  1. In a small bowl, combine garlic powder, onion powder, paprika, dried basil, and sumac to create your flavorful spice blend. Mix well until all spices are evenly distributed.
  2. Preheat your oven to 425°F (220°C). Chop the green cabbage into bite-sized pieces, then toss with olive oil and half of the spice blend, adding a pinch of salt and pepper for seasoning. Spread on a baking sheet and roast for about 20-40 minutes.
  3. In a large skillet, heat the remaining olive oil over medium heat. Add diced yellow onion and sauté for about 7-8 minutes until soft and translucent.
  4. Add minced garlic and the remaining spice blend to the skillet. Stir for about 1 minute until fragrant, being careful not to let the garlic burn.
  5. Add the jasmine rice and chickpeas to the skillet with the onion mixture. Pour in vegetable stock, stir to combine, then bring to a boil, reduce to a simmer, cover and cook for about 25 minutes.
  6. In a sealed jar, combine olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow, and grainy mustard. Season and shake until well combined.
  7. Once the rice is fluffy, mix in chopped parsley, fluff with a fork, serve hot topped with roasted cabbage, toasted almonds, and dressing.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

For best results, keep an eye on the roasting cabbage, toast your almonds, and adjust the dressing sweetness to taste. Store leftovers in the fridge for up to 4 days, and freeze portions for up to 3 months.

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