Air Fryer Piri-Piri Soy Curls & Chickpeas with Potatoes and Cabbage

Portuguese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rehydrate & Squeeze the Soy Curls: Soak the soy curls in boiling water or broth for 10 to 12 minutes. Drain them, let them cool slightly, and use your hands to firmly squeeze out as much water as possible. 2. Dry the Chickpeas: Make sure your drained chickpeas are patted dry with a clean kitchen towel. The drier they are, the crispier they will get in the air fryer! 3. Par-Cook the Potatoes: Place your small potato cubes in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 3 minutes to soften them slightly. Drain well. 4. Mix the Marinade: In a large mixing bowl, whisk together the piri-piri paste, 1.5 tablespoons of olive oil, lemon juice, smoked paprika, salt, and black pepper. 5. Toss Everything: Add the squeezed soy curls, dried chickpeas, par-cooked potatoes, chopped cabbage, and yellow onion wedges into the bowl. Toss thoroughly until every ingredient is evenly coated. 6. Air Fry: • Preheat your air fryer to 190°C (375°F). • Drizzle the remaining 0.5 tablespoon of olive oil into the basket to prevent sticking. • Add your mixture to the basket. Because it is scaled back down, it should fit in a single batch for most standard air fryers. • Cook for 12 to 15 minutes, shaking the basket vigorously every 4 minutes so the cabbage and chickpeas cook evenly without burning. • It's done when the potatoes are tender, the chickpeas are crispy, and the soy curls have crunchy, browned edges. 7. Garnish and Serve: Transfer to a serving dish and scatter the sliced green onions over the top.