Name: California Creamed Kale and Chickpeas
Yield: 4
Ingredients: 1/2 cup raw cashews; 2 tablespoons hemp seeds; 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 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

Serves

Ingredients

1/2 cup raw cashews

2 tablespoons hemp seeds

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 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

Place cashews, hemp seeds, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.

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. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.

Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

Nutrition Facts

Calories 289, Protein 14 g, Carbohydrates 34 g, Sugars 7 g, Total Fat 12.9 g, Saturated Fat 1.9 g, Cholesterol 0 mg, Sodium 67 mg, Fiber 6.1 g, Beta-Carotene 5832 ug, Vitamin C 48 mg, Calcium 185 mg, Iron 4.4 mg, Folate 139 ug, Magnesium 144 mg, Potassium 741 mg, Zinc 3 mg, Selenium 6.3 ug

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California Creamed Kale and Chickpeas