Harissa-Roasted Cabbage with Miso Aioli, Pickled Shallots & Crispy Chickpeas - by Chantelle Nicholson

Punchy quarters of cabbage roasted in harissa form the base of this show-stopping vegan recipe from New Zealand chef Chantelle Nicholson, which is a lesson in contrasting flavours and textures.

Aquafaba is used in place of egg to make a miso aioli, there’s a touch of sharpness from pickled shallots, and crunch from fried chickpeas. 

Serve this as a starter or as part of a sharing spread.

This recipe has been extracted from Open Kitchen by Great British Chefs (Clearview Books, £25). All Photography by Andrew Hayes-Watkins.

Find other delicious Vegan recipes here.

Ingredients for Harissa-Roasted Cabbage Serves: 4

 Pickled shallots:

  • 60g pickle brine (from gherkins, capers or other pickles)
  • 1 banana shallot, peeled and sliced into 2mm rounds 

 Miso aioli:

 Crispy chickpeas:

How to make Harissa-Roasted Cabbage

  1. Cabbage: Preheat the oven to 200°C. 
  2. Remove a few leaves of the cabbage and thinly slice them to make the slaw. Set aside for later. 
  3. Mix the harissa paste with an equal amount of water. Brush the outside of the cabbage wedges and in between the leaves with the water and harissa mixture. Season the cabbage with a little salt, then roast for 15-20 minutes, or until nicely browned on the outside and cooked through. If you poke the thickest part of the stem with a skewer there shouldn’t be any resistance. 
  4. Pickled shallots: Place the pickle brine into a small saucepan and gently warm for a few minutes. Remove from the heat and add the sliced shallots. Leave to pickle for 15 minutes. 
  5. Miso aioli: Place the aquafaba, miso, mustard and garlic into
  6. a tall jug. Use a stick blender to blend all the ingredients. Slowly drizzle the oil in, little by little, blending as you go until emulsified. This needs to be done with a stick blender, and won’t work if done by hand. Add the vinegar and blend one last time. 
  7. Crispy chickpeas: Place the chickpeas into a bowl and add the cumin, cornflour and salt to taste. Heat the rapeseed oil in a non-stick frying pan. When hot, add the chickpeas and cook until crispy. 
  8. Coleslaw: To finish, mix the reserved sliced cabbage with the apple cider vinegar and rapeseed oil. Season with salt and add the coriander. Mix again. 
  9. To serve: Divide the crispy chickpeas between four plates, then top each one with a wedge of cabbage. Dot the miso aioli around the plate then top with the slaw. Finish with the pickled shallots, and some nasturtium leaves. 
© Speciality Cooking Supplies Limited 2024

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