Creamy Cashew Kale & Chickpeas

  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 25m


  • ½ cup raw cashews, soaked in warm water for at least 20 minutes
  • ½ cup hot water
  • 1 cup reduced sodium vegetable broth
  • 1 clove garlic
  • 1 large onion, thinly sliced
  • 1-2 carrots, julienned (or medium bell pepper, diced)
  • 1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
  • 1 bunch kale, central stems removed and leaves thinly sliced, or a 10oz package of chopped kale or other hardy greens
  • 1 teaspoon crushed red pepper
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 to 4 tablespoons fresh basil or cilantro, minced (optional)


Step 1

Drain the cashews and place in high speed blender or food processor with the broth and garlic. Blend until completely smooth, and set aside.

Step 2

Heat a large nonstick skillet or dutch oven over medium-low heat and cook the onion and carrots (or pepper) for 5-7 minutes, until softened. Stir in the chickpeas. Increase heat to high, and add the greens and 2-3 tablespoons of water, stirring to combine everything. If using kale for the greens,cover and cook for 5 minutes, or until it’s tender.

Step 3

Stir in the cashew sauce, crushed red pepper, salt and pepper. Cook, uncovered, for 2-3 minutes, until sauce thickens. If using, garnish with basil/cilantro before serving.

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