Buttery Sweetheart Cabbage & Chickpea Roast with Shichimi & Tahini Whip
FOOD + DRINK
FULL-ON FLAVOUR
Buttery Sweetheart Cabbage & Chickpea Roast with Shichimi & Tahini Whip
Recipe by: Clearspring by Sara Kiyo Popowa, clearspring. co. uk
Ingredients:
For the roast:
• 1 sweetheart pointed cabbage or 1 small cauliflower cut into florets
• 700g Clearspring chickpeas
• 4 tbsp Clearspring Coconut Oil, melted
• 3 tbsp paprika powder
• 2 tbsp Clearspring Shichimi Togarashi
• 1 ½ tsp pink salt
For the whipped tahini:
• 100g Clearspring White Tahini
• 40ml Clearspring Extra Virgin Olive Oil
• ½ fresh lemon
• 50-100g water( might need more or less)
• 2 tsp Clearspring Rice Malt Syrup
• Pink salt
Method:
1. Set the oven to 175 ° C.
2. Quarter the cabbage lengthwise, drain the chickpeas.
3. Combine coconut oil, paprika, shichimi togarashi and salt to create a spice mixture.
4. Place cabbage and chickpeas on a baking tray.
5. Brush the cabbage with the spice mixture and coat the chickpeas in the remaining mixture.
6. Roast until the cabbage is soft and slightly charred, about half an hour.
Meanwhile, make the whipped tahini: starting with a smaller amount of water and reserving some malt syrup and salt to adjust the flavour at the very end.
8. The water is necessary for the mixture to become creamy; start with a smaller amount and add while blending to get a creamy‘ whipped’ consistency.
9. Blend, either in a mixer or with a stick blender, adding more water as needed for a creamy, fluffy consistency.
10. Serve the cabbage with the tahini whip with more shichimi togarashi sprinkled on top, and some sprinkled lemon zest if you like.
7. Add all whip ingredients to a small blender jug or mixer,
80 • www. insidekent. co. uk