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Creamy Mushroom Kale & Chickpeas

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 1/2 cup raw cashews, soaked in hot water
  • 1 cup low-sodium vegetable broth
  • 1 clove garlic
  • 1 large onion, thinly sliced
  • 1 zucchini,  diced
  • 2 cups sliced mushrooms
  • 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
  • 1 bunch destemmed kale roughly chopped
  • 1 teaspoon crushed red pepper  (chili pepper flakes)
  • Salt and fresh ground pepper to taste

Instructions
 

  • Soak cashews in hot water for approx 1 hour. If your short on time, finely chop the cashews before soaking and 30 minutes will do the job – however the longer you soak, the smoother your sauce will be.
  • Drain cashews and blend with vegetable broth and garlic until smooth (we use a magic bullet)
  • Combine onion and approx 1 tsp of grapeseed oil in a large pan and heat at medium until onions are beginning to become translucent.
  • Add chopped zucchini and mushrooms and a spoonful of water and continue to cook until vegetables are softened.
  • Stir in chickpeas and chopped kale with an additional spoonful of water and cover until kale is tender (approx 5 minutes)
  •  Add cashew sauce, crushed red pepper, salt and pepper and cook for another 2-3 minutes uncovered until sauce thickens.
Keyword chickpeas, entree, gluten-free, kale, mushroom, soy-free, Vegan, zucchini