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12Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup raw cashews (soaked in warm water for at least 20 minutes)
- 1/2 cup hot water
- 1 cup reduced sodium vegetable broth
- 1 clove garlic
- 1 onion (large, thinly sliced)
- 2 carrots (julienned, or medium bell pepper, diced)
- 1 1/2 cups chickpeas (cooked, 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 tsp. crushed red pepper
- 1/2 tsp. salt
- freshly ground black pepper (to taste)
- 4 Tbsp. fresh basil (or cilantro, minced, optional)
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Reviews(6)
Eda Giray 4 years ago
Really good recipe, I added some yeast flakes, oat milk and cauliflower with the cashews, which blended into a rich and creamy sauce and was delicious!
Mark 4 years ago
I was dubious as to whether this would be good or not, usually I don't stick to recipes very well but I stayed true on this one, and I'm glad I did. Very tasty, best use of kale yet!