Kat Can Cook

0 Preheat the oven to 475 degrees F.
1 Pat the drained chickpeas very well with a kitchen or paper towel.  Add the dried, cooked chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper.  Mix with your hands and set aside.
2 Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges (keeping the core intact on the wedges if you can, to make handling them easier.)  Arrange the wedges in a single layer on a large baking sheet.  If they overlap a little it’s okay, they will shrink a little as they cook.
3 Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.
4 Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.
While the vegetables cook, make the dressing:
6 Note:  if your tahini has been around for a little while and is hard, you’ll want to use a blender or immersion blender to get it mixed into the dressing well.
7 Otherwise, add the tahini and yogurt to a glass bowl or jar and whisk together.
8 Add the rest of the dressing ingredients and whisk to completely combine.  If the dressing appears too thick, add a tablespoon more of water at a time until it reaches desired consistency.
Then, assemble:
9 On a large serving platter, or plates, lay out all of your cabbage wedges.  Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas.
10 Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve.