Spitzkohl wie er sein sollte! ☺️

Chickpeas, buckwheat, and cabbage – doesn't exactly sound like a feast, but this fantastic recipe proves otherwise! Creamy, flavorful, crunchy, and simply delicious! ➡️ My cookbook… …with over 140 wholesome and plant-based dishes. Whether for a quick dinner, afternoon tea, or a festive meal, you'll always find something in my cookbook, 'Verwürzt Vegan'! Order it now at www.verwürzt.de! ➡️ My cookbook, 'Verwürzt Vegan', has something for everyone! ############# RECIPE ## ############## ----------------------- Roasted pointed cabbage on buckwheat with chickpea and tomato cream sauce (3 servings) ----------------------- Buckwheat: 240g buckwheat 480ml vegetable broth 1 tbsp olive oil 2 tsp lemon zest 3 tbsp freshly chopped parsley Pointed cabbage: 1 small pointed cabbage 2 tbsp olive oil 1 tsp maple syrup 1 tsp smoked paprika 1/2 tsp ground cumin 1/3 tsp salt Pinch of pepper Sauce: 250g chickpeas (drained weight) 300g cherry tomatoes 1 small red onion (60g, peeled) 4 garlic cloves 1/2 - 1 red chili pepper (depending on desired spiciness) 50ml aquafaba Chickpeas 20g tomato paste 10g fresh basil 1 tsp maple syrup 1 tsp dried oregano 1 tsp sweet paprika powder 1/2 tsp salt Silky tofu cream: 150g silken tofu 1 tbsp nutritional yeast 1 tbsp lemon juice 1 tbsp light, liquid almond butter 50ml water ----------------------- Toast the buckwheat for 1-2 minutes, add the stock, cover, bring to a boil, simmer for 12 minutes, turn off the heat, and let stand for 10 minutes. Fluff with a fork and let steam off. Mix with oil, zest, and parsley. Cut the pointed cabbage into 3 large or 6 small wedges. Mix the oil and spices to make a marinade and brush it onto the cabbage. Place on a baking sheet and bake at 200°C (390°F) for 20-25 minutes, until the edges are deeply browned and lightly caramelized. Prepare the silken tofu cream by combining all ingredients in a blender. Finely dice the onion, garlic, and chili. Quarter the tomatoes. Sauté the onions in a large pan with a little oil for 3-4 minutes. Add the garlic and chili and cook for 1 minute, until fragrant. Stir in the tomato paste and paprika, cook for another minute, add the maple syrup, and caramelize briefly. Add the tomatoes and salt and simmer for 5 minutes. Add the chickpeas, aquafaba, and oregano and simmer for 3 minutes. Turn off the heat, stir in the cream, and stir in the basil leaves – heat through briefly. Place the buckwheat on plates, top with the pointed cabbage, and spoon the sauce over and around the top and sides. Garnish with basil, pepper, and lemon zest. -----------------------