'Marry Me' Chickpeas
Ingredients
- Cashew Cream
- 45g Cashews
- 100ml Soy milk
- 2 tbsp nutritional yeast
1 brown onion (diced)- 2 small carrots (diced)
- 1-2 red peppers (diced)
- 3 sun-dried tomatoes (diced)
- Large handful of baby potatoes (halved)
- 3 cubes of frozen spinach
- 400g tin of chickpeas
- 3 tbsps tomato puree
- 3 garlic cloves (crushed)
- Fresh thyme leaves
- 2 tsps smoked paprika
- ½ tsp garlic granules
- pinch of chilli flakes
- 500ml vegetable stock
Fresh basil- Fresh parsley
- Juice of ½ lemon
- Salt & pepper
Instructions
- Soak the cashews in boiling water to soften for 15-20 minutes.
- Boil the baby potatoes in a small pan for 15 minutes.
- Meanwhile, fry the carrots and peppers until slightly softened then add the onions.
- When softened, add the thyme leaves and sun-dried tomatoes.
- Add the garlic and spices and fry for a couple of minutes.
- Add the tomato puree and vegetable stock.
- Add the chickpeas, spinach and cooked baby potatoes. Simmer for approximately 10 minutes until the sauce has reduced and thickened.
- Drain the water from the cashews. Add to a blender with the soy milk and nutritional yeast and blend until smooth then add to the sauce.
- Turn off the heat and add the lemon juice and fresh herbs. Season to taste.
- Serve with fresh salad leaves.
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