Servings: 4
Prep time: 20 minutes
Total time: 1 hourfor the cabbage:
1 small purple cabbage, quartered
2 tablespoons canola oil
2 Anaheim peppers, thinly sliced
½ English cucumber, thinly sliced into circles
1 cup cherry tomatoes
3 Mexican sour gherkins (optional)
1 (15 ½ ounce|438 gram) can chickpeas, rinsed and drained
1 shallot, minced
½ small red onion, thinly sliced
¼ teaspoon dried oregano
2 tablespoons seaweed flakes
½ teaspoon ground coriander
1 lemon, juiced
1 tablespoon capers
1 teaspoon garam masala
pinch chile flakes
¼ preserved lemon peel, minced
¼ cup|60 ml chicken stockto garnish:
4 shiso leaves
cilantro blossoms
bronze fennel blossoms and fronds
nasturtium blossoms
cilantro leaves
Prep time: 20 minutes
Total time: 1 hour
Ingredients
1 small purple cabbage, quartered
2 tablespoons canola oil
2 Anaheim peppers, thinly sliced
½ English cucumber, thinly sliced into circles
1 cup cherry tomatoes
3 Mexican sour gherkins (optional)
1 (15 ½ ounce|438 gram) can chickpeas, rinsed and drained
1 shallot, minced
½ small red onion, thinly sliced
¼ teaspoon dried oregano
2 tablespoons seaweed flakes
½ teaspoon ground coriander
1 lemon, juiced
1 tablespoon capers
1 teaspoon garam masala
pinch chile flakes
¼ preserved lemon peel, minced
¼ cup|60 ml chicken stockto garnish:
4 shiso leaves
cilantro blossoms
bronze fennel blossoms and fronds
nasturtium blossoms
cilantro leaves
Directions
- Peel off several outer leaves of the cabbage and thinly slice them. Toss them in a bowl with the cucumber and red onion.
- Heat the oil in a large cast-iron skillet over high until smoking. Toss the cabbage wedges with salt and cook, turning as needed, until charred all over, 5 minutes.
- Place the tomatoes, Anaheim, and sour gherkins in a medium saucepan with half of the diced shallot and cook over medium-high, stirring (no oil!), until the tomatoes are just beginning to split, 5 minutes. Transfer to a bowl and squeeze half a lemon over the top and add a pinch of chile flakes.
- Add 1 tablespoon oil to the saucepan along with the remaining diced shallot and the chickpeas. Cook for 3 minutes, then add in the oregano, seaweed, coriander, and salt. Cook, stirring, until just beginning to brown, 4 minutes. Add 1 ½ cups|355 ml water and cook, stirring, 2 minutes more. Transfer half to a blender and purée until smooth, then return to saucepan along with the capers, garam masala, butter, the lemon peel, and stock. Simmer on low for about 10 minutes.
- Squeeze some lemon juice over the cucumber and cabbage leaves, and toss in some salt and fennel fronds. To plate, arrange the cabbage wedges on a plate, top with the chickpea mixture, arrange salad on sides. Garnish with shiso leaves, fennel fronds, pepper blossoms, and cilantro.