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Roasted savoy cabbage with chick peas

Roasted savoy cabbage with chick peas


Throw this vegan and gluten-free cabbage dish together for a speedy lunch or midweek meal

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    733kj 176kcal
  • Fat
    Med 11%
  • Saturates
    Low 6%
  • Sugar
    Low 7%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 17g

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Big Bag Option


  • ½ Co-op British savoy cabbage, cut into 8 wedges
  • 1 red onion, cut into 8 wedges
  • 1 tbsp Co-op olive oil
  • 1 tsp cumin seeds
  • ½ tsp chilli flakes
  • 400g can Co-op chick peas, drained and rinsed
  • 1 garlic clove, thinly sliced
  • 2 tbsp chopped flat leaf parsley
  • 1 red chilli, deseeded and finely chopped

For the dressing

  • Juice of 1 lemon
  • 1 tbsp Co-op extra virgin olive oil
  • ½ tsp ground cumin


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Arrange the cabbage and onion wedges on a large baking tray, drizzle with half the oil and sprinkle over the cumin seeds and chilli flakes
  3. Season and roast in the oven for 10 mins
  4. Meanwhile, mix the chick peas and sliced garlic with the remaining oil, then add to the roasting tray
  5. Cook for another 10–15 mins until the chick peas are golden
  6. Meanwhile, whisk the dressing ingredients together
  7. Arrange the roasted veg mixture on a serving plate and drizzle with the dressing, then scatter over the parsley and chilli