2 Servings 20 min Cook
1/2 Cup Cashew Nuts
1/2 Cup Water
1 Cup Vegetable Broth
1 Clove Garlic
1 Large Onions
1 Medium Carrots
1 1/2 Cup Chickpeas
1 1/2 Cup, chopped Kale
1/2 Tsp Crushed Red Pepper Flakes
1/2 Tsp Salt
1 Dash Pepper
2 Tbsp Fresh Cilantro
Soak cashews in hot water for at least 20 minutes.
Drain the cashews and place in high speed blender or food processor with the broth and garlic.
Blend until completely smooth, and set aside.
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.
Stir in the cashew sauce, crushed red pepper, salt and pepper.
Cook, uncovered, for 2-3 minutes, until sauce thickens.
If using, garnish with cilantro before serving.