Name: Marry Me Chickpeas
Total time: 30 min
Yield: 5 servings
Ingredients: 3/4 cup raw cashews, soaked; 1 tsp light miso paste; 1 tbsp olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1/2 cup sun dried tomatoes; 2 cans chickpeas, drained but not rinsed; 1 cup vegetable broth; 1 handful fresh basil; 2 cups baby spinach; to taste salt; to taste black pepper

Estimate, per serving

Cal: 401
Protein: 18g
Carbs: 53g
Fat: 15g
Sodium: 321mg
Fiber: 13g

Ingredients

raw cashewssoaked: 5/8 cup5/8 cup
light miso paste: 0.8 tsp0.8 tsp
olive oil: 0.8 tbsp
oniondiced: 0.8 medium
garlicminced: 3 cloves
tomato paste: 1 5/8 tbsp
dried oregano: 0.8 tsp
red pepper flakes: 3/8 tsp
sun dried tomatoes: 3/8 cup
chickpeasdrained but not rinsed: 1 5/8 cans
vegetable broth: 0.8 cup
fresh basil: 0.8 handful
baby spinach: 1 5/8 cups
salt: to taste
black pepper: to taste

Method

01Bring 2 cups water to a boil. Pour over cashews in a bowl and soak 10-30 minutes. Drain, then blend with 1 cup fresh water, miso, and a pinch of salt until smooth. Set aside.15 min
02Heat olive oil in a large skillet over medium heat. Add onion, season with salt and pepper, cook 4-6 minutes until tender and golden.6 min
03Add tomato paste, garlic, oregano, and red pepper flakes. Cook 2-3 minutes, stirring often, until fragrant.
04Add chickpeas, sun dried tomatoes, and broth. Bring to a simmer and cook 4-6 minutes, stirring occasionally, until slightly reduced.6 min
05Reduce heat to low. Stir in cashew cream, basil, and spinach. Season with salt and pepper to taste.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free