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Chickpea Cashew Soup with Kale

Chickpea Cashew Soup with Kale

Get Ready

Servings: Serves 4

Prep Time: 10 minutes

Cook Time: 22 minutes

Ingredients: Add ingredients to List

1 cup unsalted cashews
2 teaspoons Olive oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1 tablespoon Minced fresh ginger
1 teaspoon fennel seeds
1/2 teaspoon paprika, preferably smoked
1 large carrot, sliced thinly
1 each red bell pepper, diced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste (plus more for garnish)
2 each (15 to 16 oz.) cans chickpeas, rinsed and drained, divided
3 cups low-sodium vegetable broth
1 cup apple cider
2 tablespoons chopped fresh sage
1/2 bunch kale, chopped (about 4 cups)
1 tablespoon Fresh lemon juice
4 sprigs cilantro

directions:

1. Place cashews in a medium bowl and cover with water. If time allows, let soak for 2 hours or overnight. Otherwise, let soak while you prepare the rest of the stew.
2. In a large pot, heat oil over medium heat. Add mustard and cumin seeds; cook 1 minute. Stir in ginger, fennel seeds, paprika, carrot, red bell pepper, salt, and black pepper; cook 2 minutes. Set aside 3/4 cup chickpeas and add remainder to the pot. Add broth, cider, and sage. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Stir in kale and heat until just wilted, about 1 minute.
3. Drain cashews and place them in a blender along with reserved chickpeas and just enough water to barely cover the contents (about 3/4 cup). Blend until very smooth.
4. Stir cashew chickpea cream into soup along with the lemon juice; heat 2 minutes. Ladle soup into four bowls and garnish each with cilantro and a few grindings of black pepper.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients coupon
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1 cup unsalted cashews  
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2 teaspoons Olive oil  
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1/2 teaspoon Mustard seeds  
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1/2 teaspoon Cumin seeds  
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1 tablespoon Minced fresh ginger  
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1 teaspoon fennel seeds  
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1/2 teaspoon paprika, preferably smoked  
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1 large carrot, sliced thinly  
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1 each red bell pepper, diced  
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1/4 teaspoon salt, or to taste  
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1/4 teaspoon freshly ground black pepper, or to taste (plus more for garnish)  
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2 each (15 to 16 oz.) cans chickpeas, rinsed and drained, divided  
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3 cups low-sodium vegetable broth  
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1 cup apple cider  
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2 tablespoons chopped fresh sage  
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1/2 bunch kale, chopped (about 4 cups)  
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1 tablespoon Fresh lemon juice  
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4 sprigs cilantro  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 490 kcal (24%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 4 g (17%)
Cholesterol 0 mg (0%)
Sodium 592 mg (24%)
Total Carbohydrates 62 g (20%)
Dietary Fiber 11 g (44%)
Protein 17 g (28%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Chickpea Cashew Soup with Kale is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Delicious!!! I made this last night and love it! It has so much depth of flavor and was very satifsying. I would recommend this to anyone, vegetarian or not. Delicious!
Date published: 2012-01-27
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