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Cosmic Cashew Kale and Chickpeas

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2oz raw cashews
1/2 cup hot water
1 cup reduced sodium vegetable broth
1 clove garlic

1 large onion, thinly sliced
1 medium bell pepper, diced
1 clove garlic, minced or pressed
1 1/2 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
1 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground black pepper, to taste

2 to 4 tablespoons fresh basil, minced

Soak the cashews for an hour in the hot water (or, soak overnight in room temperature water.) 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 pepper for 5-7 minutes, until softened. Add the garlic and cook for 1 more minute. Stir in the chickpeas. 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 kale is tender.

Stir in the reserved cashew sauce, crushed red pepper, salt and pepper. Cook, uncovered, for 2-3 minutes, until sauce thickens. Garnish with basil before serving.

Nutrition Facts
Servings Per Recipe: 3
Amount Per Serving
Calories     292.7
Total Fat     11.7 g
Saturated Fat     1.8 g
Polyunsaturated Fat     1.8 g
Monounsaturated Fat     5.2 g
Cholesterol     0.0 mg
Sodium     924.2 mg
Potassium     537.1 mg
Total Carbohydrate     44.0 g
Dietary Fiber     12.8 g
Sugars     3.2 g
Protein     13.2 g

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