Creamy Cashew Kale & Chickpeas

When I have my non vegan friends and relatives over for supper, I often make this dish. Vegan or not they all seem to love it. What I usually do is make this dish and have a beautiful salad and quinoa or rice on the side. Finish the dinner with a wonderful fruit salad and everyone will leave the table satisfied. Creamy Cashew Kale & Chickpeas will also keep well for a couple days in the fridge and makes a great lunch or second day supper warmed up. 

Creamy Cashew Kale & Chickpeas

What you’ll need:

As my usual, Last time I made this recipe, I made four times the original recipe, as it keeps so well. My guests usually want a second helping and I want to be sure I have some for the next day! Its that good. Below is the recipe as originally designed. Feel free to double, triple or make it four times the original amount…..I made mine in a big wok for four times and it just fits nicely.

For the sauce – everything goes into the high speed or regular speed blender

• ½ c raw cashews
• ½ c hot water (to soak the cashews)
• ¾ c water (for the sauce)
• 1 clove garlic (I like garlic so I always add a bit more, no matter how many times I am doubling the recipe, this first garlic is going into the blender for the sauce)
• 1 t Better Than Bouillon – Vegetable base or a vegetable  bouillon cube

  

  

All of these ingredient will be going into the work or skillet.

• 1 large onion
• 1 – 2 T olive oil
• ½ red bell pepper
• 1 clove garlic, minced (this garlic is going in the wok with the vegetables)
• 1 ½ c chickpeas (or 15 oz. can, rinsed and drained)
• 1 bunch kale (use organic if possible), stems removed and leaves sliced thinly
• 1 t dried oregano
• Salt and pepper to taste
• Hot sauce, to taste

  

2-4 T fresh basil, minced, save till later to garnish the dish

Method

1. Soak cashews for an hour in hot water or overnight in room-temperature water. Drain
2. Place cashews in blender and add ¾ cup water, 1 clove garlic, t Better Than Bouillon or Bouillon cube: blend at highest speed until completely smooth; set aside until needed. Will be fairly thin.
3. In a large wok or skillet, heat oil and add onion. Cook onion until it begins to brown, about 5-7 minutes; add red pepper and garlic, and cook for another minute; add chickpeas, kale and four T of water; cover immediately and reduce heat to medium; cook, stirring often, until kale is tender, about 5 minutes.

   

4. Add in cashew sauce, oregano, salt, pepper and hot sauce to taste; cook stirring until sauce thickens; if sauce becomes too thick, add a little water. I usually cook mine on low for about 20 minutes to allow the flavours to mix. Have a taste and add more hot sauce, salt and pepper for your taste.

   

5. 

   Add fresh basil and serve with Quinoa or Rice. Enjoy your Creamy Cashew Kale & Chickpeas.