Creamy Cashew Kale & Chickpeas

I have a treat for you today – a perfect little recipe that can be made from pantry staples or typical weekly groceries…

Creamy Cashew Kale & Chickpeas - Vegan & Gluten-Free

As much as I’d like to, I don’t get the chance to visit a farmer’s market each week. The truth is that I tend to do most of my shopping at regular grocery stores. In Sydney, this means Woolworth’s (Woolie’s for short) or Coles. While they don’t stock every vegan ingredient, they do carry most of the staples that I use in my day-to-day meals. Last week, I came across this awesome Winter Leaf bag of fresh greens containing kale, spinach and baby beet leaves. It was promptly added to my shopping cart (or trolley, as they’re known down here).

Coles Winter Leaf - Kale, Spinach, Baby Beet Leaves Coles Canned Chickpeas

Today, I needed to come up with something to make for Vegan MoFo… and more importantly, for lunch! I decided to make something with the bag of greens, as well as a can of chickpeas I had in the pantry A Google search lead me to Cara’s version of FatFree Vegan Kitchen’s Cosmic Cashew Kale and Chickpeas with Confetti Quinoa. Even though quinoa takes next to no time to make, I decided to go with Cara’s version simply because I was really hungry and needed to get food in my belly ASAP. As per the original recipe, I ended up using more cashews. The kale in the recipe would have to be my kale+spinach+baby beet leaves, and the red bell pepper would have to be a julienned carrot since I was all out of peppers, but hey, sometimes you have to make due with what you’ve got, right?

Creamy Cashew Kale & Chickpeas - Vegan & Gluten-Free

Oh, and I didn’t have any basil on hand so I had planned on using cilantro (fresh coriander), which I pretty much always keep on hand. In the end, I forgot to add the cilantro, but this was still really great. This warm salad is creamy, comforting and very filling. I initially  planned on eating the whole thing, but was fully stuffed after eating just half of it. Go chickpeas + kale!

Updates

December 11, 2013 – Readers have been asking me how I get perfect Julienne-cut vegetables. It’s not handy knife work on my part! I use this OXO Good Grips Julienne Peeler. You could also use a mandoline – but watch out that you don’t slice your fingertips off! A Microplane Cut-Protection Glove is a great way of preventing that from happening!

4.8 from 5 reviews
Creamy Cashew Kale & Chickpeas
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ cup raw cashews, soaked in warm water for at least 20 minutes
  • ½ cup hot water
  • 1 cup reduced sodium vegetable broth
  • 1 clove garlic
  • 1 large onion, thinly sliced
  • 1-2 carrots, julienned (or medium bell pepper, diced)
  • 1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
  • 1 bunch kale, central stems removed and leaves thinly sliced, or a 10oz package of chopped kale or other hardy greens
  • 1 teaspoon crushed red pepper
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 to 4 tablespoons fresh basil or cilantro, minced (optional)
Instructions
  1. Drain the cashews and place in high speed blender or food processor with the broth and garlic. Blend until completely smooth, and set aside.
  2. Heat a large nonstick skillet or dutch oven over medium-low heat and cook the onion and carrots (or pepper) for 5-7 minutes, until softened. Stir in the chickpeas. Increase heat to high, and add the greens and 2-3 tablespoons of water, stirring to combine everything. If using kale for the greens,cover and cook for 5 minutes, or until it’s tender.
  3. Stir in the cashew sauce, crushed red pepper, salt and pepper. Cook, uncovered, for 2-3 minutes, until sauce thickens. If using, garnish with basil/cilantro before serving.
Notes

Creamy Cashew Kale & Chickpeas - Vegan & Gluten-FreeVegan Month of Food 2011

57 Comments

  1. Cara says:

    Glad you liked it! That blend of greens sounds fantastic, and the carrots are a great idea here too :)

    Reply
    • vegangela says:

      Hi Cara – Thanks for stopping by and thanks again for the great edit to that recipe :)

      Reply
  2. daina says:

    haha… i didn’t realize how many words are different between australian and canadian!

    Reply
    • vegangela says:

      Hi Daina! Oh there are so many… especially with food: coriander = cilantro, capsicum = bell pepper… too many to name here!

      Reply
  3. Sounds like a great lunch and I love your subs – I was actually struck by the pic of the coles chickpeas – I don’t get to farmers markets as much as I would like either and have three supermarkets within walking distance

    Reply
    • vegangela says:

      Hi Johanna – Thanks for stopping by and leaving a comment. I’m happy to be in touch with a fellow Aussie veggie food blogger. I’m adding you to my RSS reader now ;)

      Reply
  4. Susan says:

    This looks yummy! I get that blend sometimes from Coles as well, it makes a nice salad!

    Reply
    • vegangela says:

      Hi Susan – Thanks for your comment. I’m going to check out your blog now :)

      Reply
  5. Hannah says:

    I must also add my apologetic voice to the chorus of We Who Shop at Coles/Woolies Despite Preferring Farmers Markets In Our Heart of Hearts. Coles is across the road from me, and as a result those chickpeas are a staple in my cupboard! Thank you for the link to this recipe; I’m constantly on the look-out for meals I can serve my tomato/wheat/capsicum/everythingunderthesun-allergic mother to prove that vegan can be filling!

    Reply
    • vegangela says:

      Yup, same here. The grocery stores are closer – and you don’t have to be there at 7am to get all the good stuff. Glad to heat that this may be a good recipe for your mom. Let me know if you try it and what you both think :)

      Reply
  6. I wish we had better bagged salads here – that mix looks awesome! I know it’s cheaper to purchase just the heads of lettuce, but for some reason I’m just crazy about the pre-packaged and shredded stuff. It’s crisper and more fun to eat!

    Reply
    • vegangela says:

      That bag is awesome but normally we can’t even get bunched kale at the grocery store here (only on the rare occasion at farmer’s markets). So that one is a great find! I go through 2-3 bags of baby spinach and/or rocket a week. You’re right, it tastes great and it’s just so easy to use. I put it on everything!

      Reply
  7. That looks so good!

    Reply
    • vegangela says:

      Thanks Sarah – I love your blog name. Going to check it out now :)

      Reply
  8. Joey says:

    Oh wow. I think you’ve made an dish with all my favourite things in there – how good does that look?!

    Reply
    • vegangela says:

      Thanks Joey! Let me know if you make it :)

      Reply
  9. Sandra says:

    Making this for dinner tonight! Can’t wait!

    Reply
    • vegangela says:

      Hi Sandra – Awesome, let me know what you thought of it :)

      Reply
  10. Sandra says:

    I loved it! I added a little more garlic (because I am garlic obsessed) and some more red pepper since I love spicy. I also threw in some extra spinach and greens as well as the kale! I ate with some really good bread and have lots left over for lunch tomorrow! super easy to make and very filling! Thanks so much for posting!

    Reply
    • vegangela says:

      Hi Sandra – Those modifications sound great and I’m glad you loved it!

      Reply
  11. Louise says:

    Last night for supper,
    I made your chickpea and kale salad. Wow it is excellent. From now on I am going to eat kale on a weekly basis using your recipe. Thank you so much.

    Reply
    • vegangela says:

      Hi mom! I’m so glad you like it – I knew you would! I’m going to make it again this week – it’s so good :)

      Reply
  12. Maryanna Hemming says:

    I wish we had that salad blend here in Alberta. Looks so good.

    Reply
    • vegangela says:

      Hi Maryanna! It’s so good, but plain old kale or spinach works too!

      Reply
  13. Ivory says:

    Has anyone here tried Goya chickpeas? (The Coles label doesn’t appear in this area’s chain markets.)

    Reply
    • vegangela says:

      I haven’t tried them in Australia, but I’ve had them in the US/Canada and from what I remember, they’re good…

      Reply
  14. Ivory says:

    The reason I asked about the Goya chickpeas is that I used them in this recipe (along with adding rice, about 2 T’s of cut-up stewed prunes). Even after rinsing the chickpeas well, they smelled slightly of fish.

    At any rate, in the future I’m going to try rinsing them with water and salt, to see if this reduces the previously-mentioned smell.

    Reply
    • vegangela says:

      Yuck that’s nasty. Maybe it was just an off-can? I always rinse my canned beans anyway…

      Reply
  15. Ivory says:

    Since I did not have the cashews, I substituted tahini sauce with good success.

    Reply
    • vegangela says:

      Hi Ivory – thanks for sharing that. How much tahini did you use?

      Reply
  16. Cara says:

    Love this recipe – so glad you liked it too!

    Reply
    • vegangela says:

      It’s one of my very favorites. Will make it again very soon!

      Reply
  17. Ivory says:

    I used 1/3rd of a cup . . . . It’s delicious!

    Reply
    • vegangela says:

      Thanks for that! Tahini is a great tip in case I’m ever out of raw cashews. I’ll try it and update the post with it when I get a moment. Thanks again :)

      Reply
  18. Ivory says:

    It was 102 degrees here this past Friday. So I tried the same basic recipe with (plain) yogurt.

    It turned out luscious, and I’m looking forward to just eating it “straight from the refrigerator.”

    Reply
    • vegangela says:

      That’s a great idea! Thanks for sharing that tip.

      Reply
  19. Ivory says:

    For a little variation, I looked no further than the Middle East to find another variation: Instead of stirring in black pepper, I sprinkled cinnamon powder (as a garnish) over the chickpeas.

    Reply
  20. Rebecca says:

    I love this recipe. I happened across your website a month or so ago when looking for kale and chickpea recipes.
    I am allergic to a lot of nuts so I used ground almonds, which had the added benefit of no blending for the dressing- and it tastes fantastic!
    I’ve been vegetarian for around 14 years (I’m 25) and have been cooking your recipes and therefore been eating mostly vegan lately.
    Although I’ve been weighing up going vegan for a few years, you’ve really swayed me towards becoming vegan (partly because it looks so good my carnivore wife wants ME to cook!) . Thank you. :)
    (I feel cheated of the hours I spent looking for vegan cheese sauce. Your is better.)

    Reply
    • vegangela says:

      Hi Rebecca – Thanks for all the kind feedback! I like the idea of using ground almonds – great idea! Glad to hear that your wife likes the recipes! Glad you like the vegan cheese sauce too! Take care and thanks for taking the time to comment :)

      Reply
  21. Deepa says:

    mmm, I’ve had this bookmarked for ages and I just tried it – completely delicious! Thank you!

    Reply
    • vegangela says:

      Glad to hear it was worth the wait once you got around to making it! Thanks for taking the time to comment :)

      Reply
  22. Brittany says:

    WOW! I am blown away by how delicious this recipe was. It’s so creamy and delicious and so healthy too!

    This will be a weekly meal at my house for a while. :)

    Thank you for all your delicious recipes.

    Reply
  23. Katie says:

    I can’t get enough of this delicious dish! Who needs recipe books when they have your website!! I have made a handful of your recipes so far and we have loved every singe one. You rock!

    Reply
    • That’s so kind to say, thank you Katie! I like to think of this website as my own personal recipe box… I make recipes from it all the time myself. I don’t post every week, and sometimes I go months without posting anything. Because I try to only share the very best. Anyway, thanks for those kind words. They made my day :)

      Reply
  24. Heather says:

    This was delicious and so filling! Thank you for this recipe!

    Reply
    • You’re so welcome, thanks for taking the time to comment :)

      Reply
  25. Lisa says:

    This dish is amazing so much flavour for such little work ! I added julienned carrots,capsicum and zucchini to it plus I had I cup of left over cooked quinoa so that went in as I added the sauce ! Thank you for a taste bud delight Vegangela :-)

    Reply
    • Love those modifications! Glad you liked it and thanks for writing :)

      Reply
  26. Carol says:

    Delicious recipe! If I hadn’t made it myself I would never believe it didn’t have cream in it. Thanks for this recipe!

    Reply
    • You’re so welcome, I’m glad you liked it. Thanks for taking the time to write :)

      Reply
  27. Amber says:

    This is a very good recipe. I added some bell peppers, wild rice, and some oj to the sauce. We really enjoyed this, the colors are beautiful, but I will use more cashews to give the sauce more body next time.

    Reply
    • You’re right, more cashews would definitely thicken the sauce up. Thanks for that feedback!

      Reply
  28. Tes says:

    Hi
    I would just like to say thank you soo much for this recipe it has now become a weekly addition to our menu, and is loved by the whole family from 10 to 50yrs olds
    =0) tes x

    Reply
    • Oh that’s so incredible! Thanks for taking the time to let me know :)

      Reply
What Others Are Saying About This
Leave a Comment





Rate this recipe:  

Vegan Cuts