Creamy Cashew Kale & Chickpeas

Ingredients

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  1 medium or 61g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Soak cashews in hot water for at least 20 minutes.
2. Drain the cashews and place them in a high-speed blender or food processor with the vegetable broth and garlic. Blend until completely smooth and set aside.
3. Heat a large nonstick skillet or dutch oven over medium-low heat and cook the onion and carrots for 5-7 minutes, until softened.
4. Stir in the chickpeas.
5. Increase heat to high and add the kale and 2-3 tablespoons of water, stirring to combine everything. Cover and cook for 5 minutes, or until the kale is tender.
6. Stir in the cashew sauce, crushed red pepper flakes, salt, and pepper. Cook, uncovered, for 2-3 minutes, until the sauce thickens.
7. If using, garnish with cilantro before serving. Enjoy!