Ginger garlic cashew chickpeas with greens and brown rice

I said we’d be using yesterday’s roasted cauliflower recipe – and I wasn’t playing. Today’s lunch/supper – brought to you by yours truly.

Ps. I appologize if the name of this creation is long winded – sometimes I am just so excited to share what I put in there that I just get out of breath. 🙂

contents are roasted rosemary cauliflower (from yesterday’s recipe) + ginger cashew chickpeas, garlic greens + brown rice.

I had some leftover rice in the fridge that needed to be eaten. I would say this recipe requires 1/2 cup cooked rice (for 2 people) – prepare how you see fit. I use a rice cooker personally – and typically toss in some kind of turmeric, garlic and pepper concoction – follow your heart. Just plain rice works just as great.

What you’ll need to succeed

  • A couple of pans – a wok or large pan or even 1 pan and 1 sauce pot works too.
  • Your leftover roasted cauliflower from yesterday
  • A small mixing bowl


  • 1 large handful unsalted cashews – mine are organic pieces I get at my favorite organic grocer in Edmonton –
  • 1 can of chickpeas – (you’ll probably have leftovers)
  • 2 cloves garlic – pressed
  • 2 cups fresh/frozen kale (or more)
  • 2 cups fresh/frozen spinach (or more if you’d like)
  • Your leftover roasted cauliflower (or approx 1/2 cup-2 cups fresh/frozen cauliflower – follow your heart)
  • 1-2 tbsp oil of your choice (I personally chose sesame oil)
  • 1/2 tsp tahini
  • Pepper
  • 1/2 cup-1 cup cooked rice (depending on how hungry you and your friend are)
  • 1″ piece of ginger root, chopped up finelyInstructions
  1. Drain chickpeas and rinse!
  2. In a large wok/pan/even sauce pot, cook the chickpeas,cashews, and ginger root (if you’re adding fresh/frozen cauliflower add it here – if you are using leftovers from yesterday’s roasted cauliflower, please ignore this!)
    Season with everything, something, or nothing – or your own adventure – great options: cayenne, turmeric, onion powder, garlic powder, cumin, curry powder,paprika, etc.
  3. Add a bit of water to give it a chance to heat up + the water to evaporate – most important is that 90-95% of the water is gone + that the chickpeas are cooked.
  4. Drain if required – we don’t wan’t the chickpeas to be soup-y.

In the mean time – after you’ve got the chickpeas, cashews + ginger on the go –

  1. Toss in the oil and garlic into a seperate pan/wok- and cook for a couple of minutes.
  2. Toss in kale + spinach + tahini and pan fry. Cook down get those greens coated! About 2-3 minutes.
    Note about the greens: You’ll know the greens will be ready when they turn emerald green. Be careful – don’t cook on high at first – they might get taken too far when you add the rice and leftover cauliflower. 
  3. Toss in rice + if you’re using leftover cauliflower – now’s your time to add it in!
  4. Cook until everything is minimum warm.
    The temperature will be left in your hands. I personally get impatient and don’t mind eating things luke warm.
  5. Toss into a bowl or other ….device (perhaps a collard green wrap?)
  6. Add the some of the ginger chickpeas on top.

Awweeee yeahhhhh. You been served…

Serves 2

REEEEEMIXXXXX – you could easily use broccoli in place of cauliflower, or celery.

Originally Posted November 11/14.


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