cosmic cashew kale and chickpeas

Last night, I whipped up lunch for work at some crazy hour.  Hence, I started to document it and was simply too tired to do more than the bare minimum required to cook the dish.  But THEN, it turned out way better than expected and I wish I'd taken more photos!   Oh well, you'll just have to trust me on this one...

I found this recipe on the Fat Free Vegan's blog and did a minor amount of adjusting (mostly out of laziness/tiredness... well, that and my love of garlic).  Here is what I did:

Cosmic Cashew Kale and Chickpeas

1/2 cup raw cashews
1/2 cup hot water
3/4 cup water
3 cloves garlic, minced
1 teaspoon vegetable bouillon or broth powder
1 large onion, diced
3 cloves garlic, minced or pressed
1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
1 bunch kale, central stems removed and leaves thinly sliced
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper, to taste
2 to 4 tablespoons fresh basil, minced

  1. Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain. Place them in a blender and add 3/4 cup water, 3 cloves garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
  2. In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the rest of the garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
  3. Add the cashew sauce, oregano, salt and pepper.  Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin. You may want to save some of the sauce to serve on top  of kale mixture when serving.
  4. Cook quinoa according to directions and mix into vegetables. Serve warm.

The end product was slightly sweet with garlic, satisfying and filling, and left me with lots of energy for the day!  Definitely the type of meal you could make and eat through the workweek without getting tired of it.