Ingredients

Chickpeas

2 400g cans chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon cilantro, roughly chopped

1 tablespoon parsley, roughly chopped

1 clove garlic, minced

1 teaspoon sumac

¼ teaspoon salt, plus more to taste

Mashed Sweet Potatoes

800g sweet potato, peeled and cut crosswise into 2 cm disks

1 clove garlic, peeled

1 tablespoon butter

¼ cup milk

½ teaspoon salt, plus more to taste

Harissa Oil

2 tablespoons olive oil

2 teaspoons mild harissa

2 teaspoons sesame seeds

1 teaspoon brown sugar

Pinch of salt

Cabbage

1 tablespoon olive oil

2 baby cabbage (or 1/4 large cabbage)

Salt to taste

Directions

1. In a large bowl, combine the chickpeas with the olive oil, red wine vinegar, cilantro, parsley, garlic, sumac, and salt.

2. Bring water to a boil in a pot, salt the water until it is as salty as the ocean, then add the sweet potato chunks and the whole garlic clove. Cook for 10-12 minutes or until the potato is soft and easily pierced with a fork. Drain and return the contents to the pot. Mash and add the butter, milk, and salt to taste. It should be nice and smooth, add a bit more milk if it is not the desired consistency.

3. In a small saucepan over medium heat add the olive oil, harissa, and sesame seeds and cook for 1-2 minutes until the sesame seeds are golden. Remove from heat and add the brown sugar and a pinch of salt.

4. Place the cabbage on its base and cut it in half, then cut each piece in 2-3 pieces wedges, through the core so that it holds together. If using a large cabbage, feel free to cut thin slices instead. Heat a pan over medium heat. Add the olive oil and then add the cabbage wedges. Cook for 2-3 minutes until browned, flip, and season with salt.

5. To plate, add a big spoon of sweet potato mash to a plate then using the base of the spoon press down in the center to make a nest. Add a few generous spoonfuls of chickpeas, top with some cabbage wedges, and a drizzle of harissa oil.