Cashew kale & chickpea stew
This Cashew Kale & Chickpea Stew combines creamy cashew sauce with chickpeas and hearty kale for a nutritious, flavourful meal. It's easy to prepare and packed with plant-based protein.
Cook time 20 min
Prep time 20 min
Ingredients:
1/2 cup cashew1/2 cup water
1 cup vegetable broth
1 garlic clove
1 onion
1 carrot
1.50 cups chickpeas
1.50 cups kale
1/2 tsp red pepper (spice)
1/2 tsp salt
1 dash black pepper
1 tsp coriander leaves
Cashew kale & chickpea stew is a nutritious and delicious dish that combines the creaminess of cashews with the robust flavors of kale and chickpeas. Perfect for a hearty meal, this recipe is not only easy to prepare but also packed with plant-based protein and vitamins.
Instructions:
- Soak the cashews in 1/2 cup of water for about 15 minutes. This will soften them and make blending easier.
- After soaking, drain the cashews and transfer them to a blender.
- Add 1 cup of vegetable broth to the blender.
- Blend until smooth and creamy. Set aside.
- In a large pot or a deep skillet, heat a bit of oil over medium heat.
- Add the minced garlic and finely chopped onion. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the diced carrot to the pot and cook for another 3-4 minutes until it begins to soften.
- Stir in the cooked chickpeas and chopped kale.
- Add the cashew cream from step 2 to the pot.
- Stir well to combine all ingredients.
- Add the red pepper flakes, salt, and a dash of black pepper to the pot.
- Stir everything together, ensuring the spices are well distributed.
- Reduce the heat to low and let the stew simmer for about 10-15 minutes, stirring occasionally. This will allow all the flavors to meld together and the kale to soften.
- If the stew is too thick, you can add additional vegetable broth or water to reach your desired consistency.
- Ladle the stew into bowls.
- Garnish with freshly chopped coriander leaves.
- Serve warm with bread or rice on the side, if desired.
Cashew kale & chickpea stew is a comforting and wholesome meal that will satisfy your hunger and provide you with essential nutrients. Whether you're vegan, vegetarian, or just looking to add more plant-based meals to your diet, this stew is a fantastic option.
Cashew kale & chickpea stew FAQ:
Simmer the stew for about 10-15 minutes on low heat. This allows the flavors to meld together and the kale to soften.
Yes, you can substitute cashews with tahini or sunflower seeds, but this may alter the flavor and creaminess of the stew.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
This stew pairs well with bread, rice, or quinoa. You can also serve it alongside a fresh salad.
If using canned chickpeas, they should be tender and heated through. If cooking from dry, ensure they are soft and easily mashed before adding them to the stew.
Cooking Tips:
- Soak the cashews overnight or for at least 4 hours to make them easier to blend and achieve a creamier texture.
- Sauté the garlic and onion until they are golden brown to enhance the overall flavor of the stew.
- Use fresh kale and chickpeas for the best texture and flavor, but canned chickpeas can be a convenient alternative.
- Adjust the red pepper according to your spice preference. For a milder stew, use less red pepper or omit it entirely.
- Garnish with fresh coriander leaves just before serving for an added touch of freshness and flavor.
Nutrition Facts
2 ServingsCalories 430kcal
Protein 16g
Carbohydrates 50g
Fiber 13g
Sugar 13g
Fat 20g