Budget Potato, Cabbage and Chickpea Traybake with Paprika Cream

Name: Budget Potato, Cabbage and Chickpea Traybake with Paprika Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1 lb 5 oz potato; 10.5 oz green cabbage; 1 1/2 cups cooked chickpeas; 1 cup onion; 2 cloves garlic; 3 tbsp olive oil; 1 tbsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1/4 tsp black pepper; 3/4 cup plain yogurt; 2 tbsp water; 1 tbsp lemon juice; 2 tbsp fresh parsley

An original, budget-friendly and comforting recipe that combines golden potatoes, sautéed cabbage and spiced chickpeas baked on a single tray, finished with a quick paprika yogurt cream. Ideal for a simple, complete and affordable meal.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

600 g potato (diced small)
300 g green cabbage (in strips finas)
240 g cooked chickpeas (escurridos)
150 g onion (en pluma fina)
10 g garlic (chopped)
45 ml olive oil (divided)
8 g sweet paprika (divided)
3 g ground cumin
2 g dried oregano
6 g salt (or to taste)
1 g black pepper (or to taste)
170 g plain yogurt
30 ml water (for aligerar the cream)
15 ml lemon juice
10 g fresh parsley (chopped)

Nutrition facts

per serving

286 kcal

Calories

10.2 g

Protein

40.1 g

Carbs

10.3 g

Fat

8.1 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the potatoes on a large baking tray and toss them with 2 tablespoons olive oil, half of the sweet paprika, the ground cumin, half of the salt, and a little black pepper.
2
2. Roast the potatoes for 20 minutes at 220 °C / 425 °F, stirring halfway through so they brown evenly.
3
3. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened.
4
4. Add the garlic and green cabbage to the skillet. Stir in the dried oregano, the remaining sweet paprika, the rest of the salt, and a little more black pepper. Cook for 6 to 8 minutes, stirring, until the cabbage is tender but still has some texture.
5
5. Add the cooked chickpeas to the cabbage and stir for 2 minutes so they absorb the flavors.
6
6. Remove the tray from the oven and spread the cabbage and chickpea mixture evenly over the potatoes. Return the tray to the oven and bake for 15 more minutes at 220 °C / 425 °F.
7
7. While everything finishes cooking, make the cream by mixing the plain yogurt, water, lemon juice, and a pinch of salt in a bowl until smooth.
8
8. Remove the tray from the oven, let it rest for 2 minutes, and finish with the yogurt cream on top and the chopped fresh parsley. Serve hot.

Chef tips

For better browning, do not overcrowd the potatoes on the tray. If you want more texture contrast, keep the cabbage just tender before transferring it to the oven.

Substitutions

You can use red cabbage instead of green cabbage. The plain yogurt can be replaced with lactose-free yogurt or an unsweetened plant-based alternative if you want to adapt the recipe.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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