Charred Cabbage with Mint Tahini Chickpeas

Ingredients

• 1 large green cabbage, cut into wedges
• 2 cans chickpeas, drained
• 1/2 cup tahini
• 1/2 cup chopped fresh mint
• 1 lemon, juiced
• 1 garlic clove, grated
• 2 tablespoons toasted sesame seeds
• Olive oil, salt, pepper, and paprika

Method

1. Roast cabbage wedges and chickpeas with olive oil, salt, pepper, and paprika at 425 F.
2. Whisk tahini with lemon juice, garlic, mint, salt, and cold water until pourable.
3. Turn cabbage once and roast until browned at the edges.
4. Pile chickpeas over the cabbage.
5. Drizzle with mint tahini and sesame seeds.