If you have made the Creamy Pasta recipe with the cashews, you will have already discovered how pureed raw cashews can make a delightful sauce. Serve this great, healthy dish over some quinoa or brown rice or grain of your choice. (I use about 1 cup dry to go with this quantity.)
Chef’s note: If you want a saucier dish, increase the cashew sauce while keeping the chickpeas and kale the same. You can see from the picture that it’s not super saucy.
- 1/2 cup raw cashews
- 3/4 cup hot water
- 1 clove minced garlic
- 1/2 large bouillon cube (the amount for 1 cup of water per the package); I use Rapunzel Sea Salt & Herbs
- 1 tsp oregano
- black pepper
- 1 tsp Sting & Linger hot sauce, or your favorite sauce
- 1 large onion, diced
- 1/2 – 1 red pepper, diced
- 2 cloves minced garlic
- 1 can of chickpeas
- 1 large bunch of kale, de-ribbed and chopped
- 2 – 4 Tbsp fresh basil, chopped finely
Ahead of time if you can, put the cashews and hot water in a blender and allow to soak. Add 1 clove garlic, bouillon, oregano, black pepper and hot sauce.
With a little olive oil in a LARGE nonstick saute pan, saute the onion until golden. Then add the red pepper and 2 cloves of minced garlic. Saute for a couple more minutes. Add the chickpeas, kale and a couple tablespoons of water. Cover and cook on medium, stirring every now and then.
When nearly done, puree the cashew mixture.
Once the kale is tender, add the cashew sauce. Cook for a couple of minutes to heat through. Add fresh basil and stir. Serve over quinoa or brown rice.