Charred Cabbage with Hot-sauce Chickpeas and Date Relish
By OcadoLife
Published on 18 July 2025
For a veggie barbecue dish that packs a punch and is full of flavour, try chef and food writer Helen Graham’s Charred Cabbage with Hot-sauce Chickpeas and Date Relish. “Also known as hispi, sweetheart cabbage is great for grilling. It holds its shape well and its sweetness pairs perfectly with a hint of charring. This recipe uses a classic hot sauce and blue cheese pairing, but leave out the cheese if you prefer. For a sharing spread, quarter the cabbage and double the chickpeas and relish.” If you’re not a fan of heat, you can swap the hot sauce in the chickpeas for a tablespoon of tomato paste and a teaspoon of smoked paprika. Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 2 sweetheart cabbage, cut in half lengthways
- 2 tbsp olive oil, plus 50ml
- 2 tsp salt, plus a small pinch
- 100g medjool dates, destoned and finely chopped
- 1 tbsp sherry vinegar
- ½ tbsp date syrup
- 1 tbsp finely chopped preserved lemon
- ½ tsp smoked paprika
- 1 tbsp finely chopped coriander
- 1 (570g) jar chickpeas
- 3 tbsp hot sauce
- 25g unsalted butter
- ½ lemon, juiced
- 100g stilton, finely crumbled
Method
Step 1
Prepare the barbecue for direct cooking with the lit charcoal spread out evenly under the grill. Preheat the oven to 200°C/180°C fan/gas 6.Step 2
Place the cabbage cut-side up in a roasting tin, drizzle over 2 tbsp oil and season with ½ tsp salt. Roast in the oven for 20 mins until cooked through but not colouring.Step 3
For the date relish, add the dates, 50ml oil, the vinegar, date syrup, preserved lemon, smoked paprika, coriander and a small pinch of salt to a bowl; mix to combine. Stir in 4 tbsp cold water to loosen.Step 4
Tip the chickpeas with their juices into a small pan and add the hot sauce and 1½ tsp salt. Bring to a simmer, then cook gently for 10-12 mins until heated through and slightly thickened. Take off the heat and use a masher to crush half the chickpeas. Add the butter and lemon juice, stirring until the butter is fully melted. Keep warm until ready to serve.Step 5
When you’re ready to eat, place the roast cabbage cut-side down onto the barbecue and grill for about 5 mins until charred and nicely coloured. Flip over and grill for a further min to heat all the way through. Spoon the warm chickpeas onto plates, then top with the cabbage and the date salsa. Crumble over the stilton and serve immediately.