Miso Maple Cabbage Steaks

Preheat the oven to 425°F and line 18-by-13-inch rimmed baking sheets with parchment rated for that heat. Cut cabbage steaks no thicker than 1 inch, leaving some core to hold them together, and cut remaining edible pieces equally thin. Mince garlic and rinse and drain chickpeas.

Whisk miso, maple syrup, one-third of the oil, vinegar, soy sauce and garlic until smooth; reserve for later glazing.

Brush the cabbage with the remaining oil and roast in a single layer until nearly tender, about 25–30 minutes. Turn steaks, stir loose pieces and swap upper and lower pans after about 15 minutes.

Brush cabbage with two-thirds of the glaze and toss chickpeas with the rest; roast together until cabbage is tender and glaze lightly browned. Allow 8–10 minutes, checking after 5. If browning too fast, reduce to 375°F and continue until tender.

Whisk tahini with the measured water until pourable, then drizzle over the cabbage and chickpeas. Divide all cabbage pieces evenly, sprinkle with sesame seeds and serve warm.