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