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Bean and Legume Soups

Chickpea Cashew Soup with Kale
1 cup unsalted cashews
2 tsp. olive oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 Tbsp. minced fresh ginger
1 tsp. fennel seeds
1/2 tsp. smoked paprika
1 large carrot, sliced thinly
1 red bell pepper, diced
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste (plus more for garnish)
2 (15 to 16 oz.) cans chickpeas, rinsed and drained, divided
3 cups low-sodium vegetable broth
1 cup apple cider
2 Tbsp. chopped fresh sage
1/2 bunch kale, chopped (about 4 cups)
1 Tbsp. fresh lemon juice
4 sprigs cilantro
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Chickpea Cashew Soup with Kale

Chickpea Cashew Soup with Kale

Chickpea Cashew Soup with Kale
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:22 minutes
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