Roasted Cabbage Wedges With Tomatoes and Chickpeas

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Roasting cabbage gives you charred, crispy edges with tender, saccharine layers underneath. This look spices the crucifer with curry and tops the wedges with a speedy operation of saucy chickpeas and tomatoes. A pinch of sweetener helps with browning and to equilibrium the flavors of the sauce, but permission it retired if you’d prefer.

Refrigerate the cabbage and the chickpea-tomato sauce, preferably separately, for up to 5 days. The condiment tin beryllium frozen for up to 3 months; freezing the cabbage is not recommended. Reheat the cabbage successful a 300-degree oven and the condiment (after thawing, if frozen) successful the microwave oregon connected the stove.

Ingredients

measuring cup

Servings: 4 (each serving is 2 wedges and 1 cupful sauce)

5 tablespoons rootlike oil, divided
3 teaspoons curry powder, divided
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons good oversea salt, divided, positive much to taste
1/4 spoon freshly crushed achromatic pepper
1 small-to-medium caput greenish cabbage (2 pounds)
2 ail cloves, chopped
2 teaspoons grated caller ginger
Two (15-ounce) cans no-salt-added chickpeas, undrained
1 pint (10 ounces) grape oregon cherry tomatoes, halved if tiny and quartered if large
1/4 cupful chopped caller cilantro
1/4 cupful plain nondairy yogurt (may substitute dairy yogurt; optional)

Nutritional Facts

Per serving

Calories
453
Fat
21 g
Saturated Fat
2 g
Carbohydrates
55 g
Sodium
756 mg
Protein
15 g
Fiber
17 g
Sugar
18 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Complete Plant-Based Cookbook” (America’s Test Kitchen, 2020).

Tested by Joe Yonan.

Published February 20, 2021

Updated March 17, 2026