A hearty dish featuring nduja braised chickpeas topped with cheesy cashew cream and a fresh herb dressing, perfect for Veganuary. This recipe combines chickpeas, a medley of vegetables, and a vibrant sauce for a nutritious meal.
1: Dice the onion, carrot, and celery.
2: Sauté diced vegetables in oil for 5 minutes.
3: Add grated garlic, veduja paste, and tomato paste to the pan and cook until combined.
4: Deglaze the pan with white wine.
5: Add chickpeas (with brine) and tomatoes to the pan.
6: Stir and bring to a simmer while preparing the herb dressing.
7: Chop the herbs and capers, mince the garlic, and combine in a bowl with lemon juice and olive oil to make a dressing.
8: Blend cashew cream ingredients until smooth, adjusting with water/cashews to reach desired consistency.
9: Drizzle the cashew cream and herb dressing on top of the chickpeas.
10: Finish the dish with flaked almonds.
