Crispy Caraway Cabbage Chickpea Rye Bowls with Apple Horseradish Yogurt

Crispy Caraway Cabbage Chickpea Rye Bowls with Apple Horseradish Yogurt 🌿 This is a cozy vegetable bowl with real bite: roasted cabbage wedges with browned edges, crisp chickpeas, chewy rye, and a cold apple horseradish yogurt that cuts through the richness. It feels hearty without needing much fuss, and the leftovers work beautifully for lunch. 🥣 Yield: 3-4 bowls Time: about 40 minutes Ingredients: - 1 medium green or savoy cabbage, cut into 8 wedges through the core - 2 x 400 g cans chickpeas, drained, rinsed and dried well - 2 tbsp olive oil, plus extra for serving - 1 1/2 tsp caraway seeds - 1 tsp smoked paprika - 1/2 tsp garlic powder or 1 small grated garlic clove - 3 cups cooked rye grains, warm, or 2 cups cooked grain plus 1/2 cup toasted rye crumbs - 1 small bunch dill or parsley, roughly chopped - Lemon wedges, to serve - Salt and black pepper Apple horseradish yogurt: - 240 g thick Greek yogurt - 1 small crisp apple, coarsely grated - 1-2 tsp prepared horseradish, to taste - 1 tbsp lemon juice - 1 tsp lemon zest - 1 tsp honey or maple syrup - 1 tbsp chopped dill or parsley - Pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Pat the chickpeas dry so they crisp instead of steaming. 2. Put cabbage wedges on a large tray. Scatter chickpeas around them. Drizzle with olive oil, then season with caraway, smoked paprika, garlic, salt and pepper. Turn gently so the cabbage keeps its shape. 3. Roast for 24-30 minutes, turning the chickpeas once and flipping the cabbage carefully halfway through. The cabbage should be tender in the middle with deeply browned edges, and the chickpeas should look dry and golden. 4. While the tray roasts, stir yogurt with grated apple, horseradish, lemon juice, lemon zest, honey, herbs and salt. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a touch more honey if the apple is very sharp. 5. Warm the rye grains with a splash of water and a little olive oil. If using rye crumbs, toast them in a dry pan until nutty and crisp. 6. Spoon rye into bowls. Add cabbage wedges and crispy chickpeas, then finish with apple horseradish yogurt, herbs, rye crumbs if using, black pepper and lemon wedges. 🍋 Serving and storage tips: - Store the roasted cabbage/chickpeas, rye and yogurt separately for up to 3 days. - Reheat the vegetables uncovered in a hot oven or air fryer to bring back the crisp edges. - Add the yogurt cold at the table so the contrast stays fresh. - Swap rye for barley, farro or brown rice if that is what you have. Save this one for a practical vegetarian dinner with crisp edges, creamy contrast and a little Scandi-style sharpness. ✨ Tasteloom.club - easy recipes for everyday cravings