Creamed Kale and Chickpeas
Persons
4
An easy and incredibly delicious entrée, combine sautéed kale, onions and chickpeas with a creamy garlic cashew sauce.
Ingredients
1/2 cup raw cashews
1 cup unsweetened soy, almond or hemp milk
1 clove garlic
1 large onion, thinly sliced
2 carrots, finely chopped
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1 bunch kale, tough stems removed, leaves thinly sliced
1/4 teaspoon crushed red pepper or to taste
Instructions
1. Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
2. Heat 2-3 tablespoons water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened.
3. Stir in the chickpeas.
4. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking.
5. Cover and cook until kale is tender, about 10 minutes.
6. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Become A Certified Juice Therapist
Have you tried all of our 70+ Juice and Smoothie Recipes yet? We also have 40+ Juicing tips to help you get your juice on!
CATEGORIES
Have you tried these tips or recipes?
No Bean Raw Hummus With Vegetable Sticks
Cuban Black Beans
Chef Babette’s Carrot “Tuna” Salad
Discover How Becoming A Certified Juice Therapist Helps You Achieve
