Cooking Time: 30 minutes

Serves 4-6

What You Need:

• Olive oil
• ½ large head of green cabbage – cut into even wedges
• Salt
• 1 red onion, thinly sliced
• 1 15.5-oz. can of chickpeas, drained and rinsed
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini
• 1 13.5-oz. can of unsweetened coconut milk
• ½ cup of water
• Parsley, chopped (a small handful)

How to Make it:

1. Heat a large braiser or high-sided pan with a lid over medium heat
2. Add oil to coat the bottom, then the cabbage, cut side down, sprinkle with salt
3. Cook the wedges, undisturbed, until charred, about 4 minutes. Flip them and cook for another 4 minutes. Transfer cabbage to a plate
4. Add the onions to the pan and sauté for a minute or so until they’re softened. Add the chickpeas and stir to combine. Add a squeeze of tahini (about ¼ pouch), then the coconut milk and water. Add a pinch of salt and stir to combine
5. Bring everything to a simmer, then nestle the cabbage wedges back into the pan and cook, covered, on low heat for about 15–20 minutes, til the cabbage is fall apart-tender. Garnish with parsley and more tahini!