August 1, 2021

'Peanutty' chickpea, potato and kale medley

What can I do with a can of chickpeas?

This is a great question. There's so many meals to make with chickpeas, from hummus, chickpea enchiladas to curries. You'll get a great selection of recipes on My Vegan Meal Plan to choose from which use chickpeas, so it's always great to have a can or two in the pantry.

Did you also know the liquid from the can of chickpeas can be used, it's called aquafaba and can even be used to make vegan meringues. I'll go through this another time, but it's great!

'Peanutty' Chickpea, Potato & Kale

This is a great dinner meal that we had tonight and it keeps the whole family happy. I just had to share it with you all. The creamy mixture of peanuts and soy gives it a yummy satay taste, and it coats the potatoes and chickpeas nicely.

My 9 year-old daughter loves it so much she'll even have it for leftovers the next day. I also have to stop her sneaking the potatoes and kale as they're roasting, so I make up extra of those, especially for her.

It should take you about 25 minutes for the prep and cooking, but if you want to plan ahead, see the tips at the end to help you out.

These quantities are for 2 servings, but if you're making it for more people or not necessarily trying to control your calorie intake, just multiply out the ingredients accordingly.  


112.5 g x Canned Chickpea

1.5 medium [225 g] x Raw, with Skin Potato

0.5 medium [45 g] x Fresh Onion

1.5 cup [100.5 g] x Fresh, Chopped Kale

2.25 tsp [11.25 g] x Olive Oil

1.5 tsp [7.5 g] x Cumin

0.5 cup [93.75 ml] x Water

1.5 tbsp [30 g] x Natural Peanut Butter

1.5 tsp [10.5 ml] x Soy Sauce


- Preheat oven to 200°c

- Drain & rinse chickpeas. Set aside. Dice potato to your preferred size. To speed up the cooking time, I don't make them too big

- Finely slice onion.

- Hold the bottom end of the kale stalk. Use your other hand to pull up through the stem to remove the greens. The thick end of the stalk can often be tough to eat, so you can discard that portion.

- Roughly chop kale greens.

- Place potato pieces & kale in a bowl. Drizzle over 2/3 of the oil & season with salt &pepper. Mix well to cover with oil.

- Remove potato & place on a baking tray. Bake in oven for 15 mins.

- When timer goes off, shake tray to move potato around. Make space for the kale & add to the tray. Return both potato & kale to the oven for 5 more mins

- While kale crisps, add remaining oil to a hot saucepan & sauté onion & cumin for 1 min. Add rinsed & drained chickpeas to pan - stir & brown for 1 min.

- Pour in water, peanut butter & soy sauce. Stir well. Bring to the boil, then reduce the heat & cook for 5 mins.

- When kale & potato are ready, add to pan & stir through to coat with sauce. Serve.

Nutritional information

306 Calories

Protein: 12.3g

Fat: 15.3g

Carbs: 28.0g

Sugars: 2.6g


Meal Prep tips

If you want to meal prep in advance, here's some tips (keep all this in the fridge):

- chop the potatoes and store completely covered with cold water in a bowl. They'll be good for 24 hours. Drain and dry with paper towel before cooking.

- chop the kale and put in an airtight container, or ziplock bag. They'll be good for 5 - 7 days

- chop the onion and put in an airtight container. They'll be good for 7 days

- mix the peanut, soy and water together and keep in an airtight container. Use within 24 - 48 hours.