Nduja Braised Chickpeas with Cashew Cream

Nduja Braised Chickpeas with Cashew Cream

This vegan recipe features nduja braised chickpeas topped with a cheesy cashew cream and herb dressing. The chickpeas are cooked with red onion, carrot, celery, garlic, nduja paste, tomato paste, white wine, and tomatoes. The cashew cheese sauce is made by blending cashews, nutritional yeast, garlic granules, salt, pepper, and hot water. The herby dressing includes chives, parsley, basil, capers, lemon juice, garlic, and olive oil. Serve the chickpeas topped with the cashew cream, herb dressing, and flaked almonds for a flavourful and satisfying dish perfect for Veganuary.

Serves: 2

40 minutes

Cook time

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Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 2 tins of chickpeas
  • 0.5 a red onion
  • 1 carrot stick
  • 1 celery stick
  • 3 cloves of garlic
  • 1 tbsp Nduja paste
  • 2 tbsp good quality tomato paste
  • 125ml white wine
  • 1 tin of tomatoes
  • Handful of flaked almonds
  • Handful of cashews
  • 1 tbsp nutritional yeast
  • 0.5 tsp garlic granules
  • Salt & pepper
  • Hot water
  • Equal parts chives, parsley, basil
  • 1 tbsp capers
  • 0.5 a lemon
  • 1 small garlic clove
  • Olive oil

🔄Natalia Rudin's Suggested Substitutes

Nduja Paste Spicy Italian Sausage or Harissa Paste
Cashews Almonds or Macadamia Nuts
Nutritional Yeast Parmesan Cheese or Vegan Cheese

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