Smoky Chickpea and Potato Hash with Cashew Cream and Avocado

American

Medium · Hot

Smoky Chickpea and Potato Hash with Cashew Cream and Avocado

A hearty, smoky plant-based hash packed with crispy chickpeas and golden potatoes, finished with silky cashew cream and creamy avocado slices.

Recipe by

Tara Greenfield

The Plant Strategist

Prep

15 min

Cook

30 min

Total

45 min

Method

Soak Cashews

Place raw cashews in a bowl, cover with hot water, and soak for at least 30 minutes (or overnight in the fridge for a smoother cream). Drain when ready to blend.

Make Cashew Cream

Drain soaked cashews and add to a high-speed blender with the juice of 1 lemon, ½ tsp salt, and ¼ cup fresh water.

Blend on high for 2-3 minutes until completely smooth and creamy. Add more water 1 tbsp at a time if needed. Set aside.

Prepare the Hash

Drain and rinse chickpeas, then pat dry with a clean towel — this is key for crispiness. Dice potatoes into 1-inch cubes and thinly slice the half onion.

Cook the Hash

Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add diced potatoes in a single layer and cook undisturbed for 5-6 minutes until golden on the bottom. Flip and cook another 4-5 minutes until fork-tender. Remove and set aside.

In the same pan, add remaining 1 tbsp olive oil. Add sliced onion and cook 3 minutes until softened. Add minced garlic, smoked paprika, cumin, and cayenne; cook 1 minute until fragrant.

Add the dried chickpeas to the pan. Cook 8-10 minutes, stirring occasionally, until chickpeas are deeply golden and crispy on the outside.

Return the par-cooked potatoes to the pan, toss everything together, and season with 1 tsp salt. Cook 2 more minutes to let the flavors meld.

Wilt the Spinach

In the last minute, push the hash to one side of the pan and add the spinach. Cover for 1 minute to let it steam and wilt, then fold into the hash gently.

Assemble and Serve

Slice the avocado and fan the slices over the top of the smoky hash.

Drizzle the cashew cream generously over the bowl. Serve immediately while hot.

Nutri-Score

Excellent balance

A–E · lower is better · score -10

Calories

971

per serving

Source of protein · 38gSource of fibre · 20gLow sugar · 8g

Protein

38g

Carbs

111g

Fat

47g

Sat. fat

Fiber

20g

Sugar

Sodium

1138mg

Anti InflammatoryHigh FiberPlant ProteinHealthy Fats

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.4

per serving

BCarbonAEU all-round· carbon sets the grade

Water

2.2m³

Runoff

0.1g P

Canned Chickpeas drives 42% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderCreamySilky

Aromas

SmokyNuttyHerbalPungent

Kitchen Equipment

Primary Tool

Large Frying Pan

High Speed BlenderLarge Frying PanChef Knife Cutting Board Measuring Cups Measuring Spoons Mixing BowlClean Towels

Counter FootprintMedium

Techniques

SoakingBlending Pan FryingSautéIngSteaming

Safety & Storage

Allergen Warning

This recipe contains cashews (tree nuts). For individuals with tree nut allergies, substitute cashew cream with alternatives such as coconut cream, oat cream, or silken tofu blended with lemon juice and salt.

Handling

When soaking cashews, use hot (not boiling) water at approximately 180°F. Boiling water can affect the cream's texture and may cause uneven softening.

Cooking Temperature

Ensure chickpeas are cooked to at least 165°F when frying. The high-heat cooking step (8-10 minutes) should achieve this, but use a food thermometer if uncertain to confirm thorough cooking.

Cross Contamination

If preparing for allergen-sensitive individuals, sanitize the high-speed blender and all utensils that contact cashews before using for other ingredients. Clean thoroughly between uses.

Storage

Cashew cream should be refrigerated within 2 hours of preparation and stored in an airtight container for up to 5 days. The natural oils in cashews can cause the cream to separate; stir before use.
Leftover hash should be cooled to room temperature within 2 hours, then refrigerated in airtight containers for up to 3-4 days. Reheat to 165°F before consuming.

Equipment Safety

Hot oil cooking at medium-high heat presents burn risks. Never leave oil unattended, add ingredients carefully to prevent splashing, and keep a lid nearby to smother any potential grease fires.

High Risk Population

Immunocompromised individuals, young children, and elderly should ensure all components are cooked thoroughly and consumed within safe storage timeframes to minimize bacterial growth risk.

Pro Tips

Technique

The number one mistake people make with canned chickpeas is skipping the drying step. I pat mine dry with a clean towel and let them sit for 5-10 minutes if I can. That surface dryness is what creates those irresistibly crispy, golden edges instead of sad steamed chickpeas.

Substitution

Swap the baby spinach for kale if you want more body — massage it with a little olive oil and salt before wilting. For extra smoky depth, add a tablespoon of miso paste to the cashew cream. It sounds weird but nobody can figure out why it tastes so good.

Time Saver

Make the cashew cream in double batches — it keeps in an airtight container in the fridge for up to 5 days. I use it on everything: grain bowls, roasted vegetables, or thinned out as a salad dressing.

From the chef

I created this hash on a rainy Sunday when I wanted something truly satisfying but didn't want to leave the house. The crispy chickpeas are the real star here — they get deeply golden and slightly caramelized, giving you that meaty bite that plant-based cooking sometimes lacks. Paired with golden potatoes and finished with silky cashew cream and buttery avocado, this is the kind of bowl that makes people forget vegan food needs to be boring.

Tara GreenfieldThe Plant Strategist

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TagsVeganPlant BasedGluten FreeOne PanWeeknight DinnerHigh ProteinSmokySpicy

AllergensTree Nuts

Source: generated · June 10, 2026