Description
A delicious and creamy chickpea dish made with cashews, tomatoes, and spices.
Ingredients
Scale
- ¾ cup raw cashews
- 1 tsp light miso paste
- 1 tbsp olive oil or oil from sun dried tomatoes
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup sun dried tomatoes
- 2 cans chickpeas, drained but not rinsed (2x19oz cans or 3x14oz cans)
- 1 cup vegetable broth (250 mL)
- 1 handful fresh basil
- 2 cups baby spinach (optional)
Instructions
- Soak and Blend Cashews: Bring ~2 cups water to a boil in a kettle or stovetop. Pour the hot water over ¾ cup raw cashews in a bowl and let soak for 10-30 minutes or up to an hour. Drain cashews, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth. Set aside.
- Cook Onion: In a large skillet, heat 1 tbsp olive oil (or oil from sun dried tomato) over medium heat. When hot, add onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender and golden.
- Cook Seasonings: Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
- Cook Chickpeas: To the skillet, add chickpeas, sun-dried tomatoes and broth. Bring to a simmer. Cook for 4-6 min, stirring occasionally, until slightly reduced.
- Finish Chickpeas: Reduce heat to low. Stir in cashew cream, basil and spinach, if using. Season with salt and pepper, to taste.
Notes
- Adjust seasoning to taste, depending on preference for spice.
- This recipe can be served over rice or pasta for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg