Chickpeas with Rice, Roasted Cabbage, and Mustard Dressing

Ingredients:

For the spice mix:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground paprika
1 teaspoon dried basil
1 teaspoon sumac

For the rice, chickpeas and cabbage:
3 tablespoons olive oil
1 cabbage, shredded
Sea salt and ground black pepper (to taste)
1 onion, chopped
3 cloves garlic, chopped
1 cup JASMINE rice
1 can chickpeas (drained in a colander and rinsed under running water)
3 cups vegetable stock
⅓ cup chopped fresh parsley (optional)
⅓ cup toasted sliced ​​almonds (optional)

For the mustard sauce:
⅓ cup olive oil
2 tablespoons mayonnaise
2 tablespoons applesauce cider vinegar
2 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon French mustard DIJON
1 tablespoon yellow mustard
1 tablespoon grainy mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 clove garlic, minced
sea salt and ground black pepper (to taste)

Directions:

1. Prepare the spice mixture: in a small bowl, mix the garlic powder, onion powder, ground paprika, dried basil and sumac.
2. Preheat the oven to 220 ° C.
3. Place the shredded cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons olive oil, sprinkle with half of the previously prepared spice mixture and a little salt and pepper. Stir to distribute the spices evenly. Bake in the oven until the cabbage pieces are tender and the edges are browned. Check the cabbage after 15 minutes: turn it over, stir. Cooking time depends on the oven - it can take from 20 to 40 minutes.
4. While the cabbage is baking, prepare the rice and chickpeas. Heat a large, deep frying pan (or casserole) over medium heat. Pour in the remaining tablespoon of olive oil. Add the onion and fry until softened, about 7-8 minutes. Add the garlic and the remaining amount of the previously prepared spice mixture. Fry for about 1 minute, stirring.
5. Add the rice and chickpeas and stir. Add the vegetable stock; season with salt and pepper. Bring this mixture to a boil, then reduce the heat. Cover and cook until the rice is tender and all the liquid has been absorbed (about 25 minutes). Check and stir occasionally. You may need to add a little more stock towards the end of cooking.
6. While the rice is cooking, make the mustard sauce. In an airtight container with a lid, combine the mustard sauce ingredients above. Replace the lid and shake well.
7. Once the rice is cooked, stir in the chopped parsley. Fluff the rice slightly with a fork.
8. Serve the rice and chickpeas with the crispy fried cabbage and toasted almonds (if using). Drizzle with the mustard sauce. Enjoy!

Yield: 4 servings
Recipe: thefirstmess.com