Ingredients
- Cashew Sauce Ingredients:
- 1 1/2 cup raw cashews
- 2 1/4 cup water
- 3-5 garlic cloves
- 1 low-sodium vegetable bouillon cube or 1Tbsp low-sodium broth powder
- Main Dish Ingredients:
- 1 1/2 – 2 large onions, chopped
- 1 -2 red bell pepper, chopped
- 2 garlic cloves, minced or pressed
- 3 cups cooked chickpeas (or two 15-ounce cans low sodium or no-salt-added, rinsed and drained)
- 2 bunches of kale, chopped
- 2 tsp. dried oregano
- Freshly ground black pepper, to taste
- 2 to 4 Tbps. fresh basil, minced
- Hot sauce, to taste
Preparation
Step 1
1. Soak the cashews for an hour in enough hot water to cover them (or overnight in room-temperature water). Drain. Place them in a high powered blender and add the 2 1/4 cups water, 3 cloves garlic, and 1 Tbsp of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
2. In a large non-stick skillet, water-saute the onions on medium-high heat until they begin to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and four tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
3. Add the reserved cashew sauce, oregano and black pepper. Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin. Add fresh (or dried) basil just before serving over plain quinoa or a quinoa pilaf.
4. Add hot sauce to taste – omit for toddlers unless your little one likes very spicy food!