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Cosmic Cashew Kale and Chickpeas
I call this a "special occasion dish" because it is high in fat due to the cashews. The good news is that it's a delicious introduction to vegan food for all your non-vegan guests.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 1/2 cup raw cashews
- 1/2 cup hot water
- 3/4 cup water
- 1 clove garlic , minced
- 1 teaspoon vegetable bouillon or broth powder
- 1 large onion , diced
- 1/2 red bell pepper , diced
- 1 clove garlic , minced or pressed
- 1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
- 1 bunch kale , central stems removed and leaves thinly sliced
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper , to taste
- Hot sauce , to taste
- 2-4 tablespoons fresh basil , minced
Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain. Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste. Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin. Add the fresh basil just before serving over Confetti Quinoa.
Serving: 1serving | Calories: 276kcal | Carbohydrates: 35g | Protein: 12.5g | Fat: 11.5g | Sodium: 210mg | Fiber: 7.8g