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Spiced Chickpeas & Rice with Roasted Crispy Cabbage & Sweet Mustard Dressing

4.86 from 14 reader reviews
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
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Ingredients

Spice Blend

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried basil
  • 1 teaspoon sumac

Rice, Chickpeas & Cabbage

  • 3 tablespoons olive oil, divided
  • 1 small head green cabbage, cored and chopped (about 6-7 cups chopped cabbage)
  • Spice Blend, divided
  • sea salt and ground black pepper, to taste
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup jasmine rice
  • 1 19-oz can chickpeas, drained and rinsed
  • 3 cups vegetable stock, plus extra
  • ⅓ cup chopped fresh parsley, optional
  • ⅓ cup toasted sliced almonds, optional

Sweet Mustard Dressing (makes extra)

  • ⅓ cup olive oil
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon grainy mustard
  • 1 teaspoon vegan Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 clove garlic, finely minced with a Microplane
  • sea salt and ground black pepper, to taste

Instructions

  • Make the spice blend. In a small bowl, stir together the garlic powder, onion powder, paprika, dried basil, and sumac.
  • Preheat the oven to 425°F.
  • Place the chopped cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons of the olive oil, sprinkle half of the spice blend, and some salt and pepper. Toss to evenly coat. Roast in the oven until tender and browning on the edges. Start checking on the cabbage at the 15-minute point and give it a flip and toss. In my oven, it takes up to 40 minutes, but for some it could be done in as little as 20 minutes.
  • While cabbage is roasting, start the rice and chickpeas. Heat a large, deep skillet (or braiser) over medium heat. Pour in the remaining tablespoon of olive oil. Add the onions and sauté until soft, about 7-8 minutes. Add the garlic and remaining spice blend and stir for about 1 minute.
  • Add the rice and chickpeas and stir. Add the vegetable stock and season with salt and pepper. Bring this mixture up to a boil and then lower the heat to a simmer. Put a lid on top and continue to simmer until the rice is soft and all liquid is absorbed, about 25 minutes. Check on it here and there and give it a stir. If you have to add more stock towards the end, go right ahead.
  • While rice is cooking, make the sweet mustard dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake.
  • Once the rice is done, stir in the chopped parsley and fluff up the rice a bit. Top the rice and chickpeas with the crispy roasted cabbage, toasted almonds (if using), and drizzle servings with the sweet mustard dressing.

Recipe Notes

  • I know that this looks like a ton of ingredients and steps, but the spice blend and dressing should truly come together in 10 minutes. The dressing can even be made up to 5 days in advance!
  • Any type of canned bean that you like/have on hand will sub in fine here.
  • I have to insist on white jasmine rice though. It just cooks up so well in pilaf-like mixtures like this—and quickly too!
A simple dinner with lots of help from pantry ingredients? That's my spiced chickpeas and rice with roasted crispy cabbage and sweet mustard dressing. Super flavorful, hearty, and warming. Cooks up in 40 minutes!