Cabbage Wedges with Chickpeas

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Looking for a delicious, budget-friendly, and nutrient-packed meal? These Crispy Cabbage Wedges with Chickpeas are a game-changer! Perfectly pan-seared cabbage wedges are nestled in a smoky tomato chickpea sauce and baked to perfection. It’s an easy, one-pan recipe that’s ideal for meal prep, cozy dinners, or even a show-stopping side dish.

Cabbage is often underrated, but it’s incredibly versatile, packed with fiber, and turns beautifully crispy when pan-fried. Pairing it with protein-rich chickpeas and a flavorful tomato sauce makes this dish not only delicious but also hearty and satisfying. Whether you’re vegan or just looking for a new way to enjoy cabbage, this recipe will surely impress!

Why You Will Love This Crispy Cabbage Wedges with Chickpeas

• Budget-Friendly – Made with simple, affordable ingredients you probably already have.
• One-Pan Wonder – Less mess, less cleanup, and easy to make.
• High in Protein & Fiber – Chickpeas add a protein boost, making this dish filling and nutritious.
• Meal Prep-Friendly – Perfect for making ahead and storing for busy days.
• Gluten-Free & Vegan – Naturally plant-based, healthy, and satisfying!

If you love easy vegan meals that are packed with flavor and require minimal effort, this dish is for you!

Ingredients Notes

For the Cabbage:

• 1 small cabbage, cut into wedges – Choose fresh, firm cabbage for the best results. Green or savoy cabbage works best.
• 1 tbsp olive oil – Helps to crisp up the cabbage while frying.
• Salt & black pepper – Enhances the flavor.

For the Chickpea Tomato Sauce:

• 1 small onion, finely chopped – Adds sweetness and depth.
• 1 garlic clove, minced – Brings out a delicious aroma.
• 1 tsp smoked paprika – Adds a smoky, slightly spicy flavor.
• 1 cup canned tomatoes (crushed or diced) – A rich base for the sauce.
• 1 cup canned chickpeas, drained and rinsed – Provides protein and texture.
• ½ cup water – Adjust as needed to create the perfect consistency.
• Fresh parsley, chopped – For garnish and added freshness.
• Chili flakes (optional) – If you like a little heat!

Step-by-Step Instructions

1. Sear the Cabbage Wedges

• Heat olive oil in a large pan over medium heat.
• Add the cabbage wedges and cook for about 3-4 minutes per side until they develop a golden-brown crust.
• Remove the cabbage from the pan and set aside.

2. Make the Chickpea Tomato Sauce

• In the same pan, sauté chopped onion for 2 minutes until softened.
• Add minced garlic, smoked paprika, salt, and black pepper. Cook for another 30 seconds until fragrant.
• Pour in the canned tomatoes, chickpeas, and ½ cup water. Let it simmer for 5 minutes to develop flavors.

3. Assemble and Bake

• Preheat the oven to 375°F (190°C).
• Pour the chickpea tomato sauce into a baking dish and nestle the crispy cabbage wedges inside.
• If needed, add a splash of water to prevent drying out.
• Bake for 20 minutes.

4. Garnish and Serve

• Sprinkle with fresh parsley and chili flakes.

Cabbage Wedges with Chickpeas Recipe Tips

✔ Choose a Small Cabbage – It’s easier to cut into manageable wedges and cooks more evenly.

✔ Don’t Skip the Searing – This step enhances the flavor and texture of the cabbage.

✔ Adjust the Sauce Consistency – If the sauce seems too thick, add a little more water before baking.

✔ Make It Spicier – Add extra chili flakes or a pinch of cayenne for more heat.

✔ Meal Prep Friendly – This dish keeps well for a few days, making it great for meal prepping.

Vegan Serving Suggestions

Wondering how to serve this delicious dish? Here are some ideas:

• With Crusty Bread – Perfect for soaking up the flavorful sauce.
• Over Rice or Quinoa – Makes it a complete, hearty meal.
• With a Side Salad – A light, fresh contrast to the rich flavors.
• As a Taco Filling – Use the chickpea mixture in soft tortillas!

Storage Tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: This dish can be frozen for up to 2 months. Let it cool completely before freezing.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 2-3 minutes.

Frequently Asked Questions about Cabbage Wedges with Chickpeas

1. Can I use red cabbage instead of green?
Yes! Red cabbage will work, but it may take slightly longer to cook.

2. Can I make this oil-free?
Yes! Instead of pan-searing, roast the cabbage in the oven at 400°F (200°C) for 20 minutes, then proceed with the recipe.

3. What can I use instead of chickpeas?
Lentils or white beans would be a great substitute!

4. Can I add other vegetables?
Absolutely! Try adding zucchini, bell peppers, or mushrooms to the sauce for extra flavor.

Equipment Needed

• Large pan – For searing the cabbage and cooking the sauce.
• Sharp knife – To cut the cabbage into wedges.
• Baking dish – For assembling and baking the dish.
• Wooden spoon – For stirring the sauce.

This Crispy Cabbage Wedges with Chickpeas recipe is proof that simple ingredients can create an incredibly satisfying meal. It’s vegan, high in protein, budget-friendly, and packed with flavor! Whether you enjoy it as a main dish or a hearty side, it’s sure to become a staple in your kitchen.

If you try this recipe, I’d love to hear from you! Leave a comment below and let me know how it turned out. Don’t forget to rate the recipe and share it on social media so others can enjoy it too!

💬 What’s your favorite way to cook cabbage? Let’s chat in the comments! 👇

📸 Made this recipe? Share a photo on Instagram and tag me – I love seeing your recreations!

More Cabbage Recipes to Try:

• Cabbage Soup
• Vegan Cabbage Rolls with Lentil Filling
• Vegan Roasted Red Cabbage Steaks
• Vegan Red Cabbage Soup