Cosmic Cashew Kale and Chickpeas

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Cosmic Cashew Kale and Chickpeas
80 min.
4
386kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and nourish your body! Introducing the Cosmic Cashew Kale and Chickpeas, a vibrant and wholesome dish that perfectly embodies the essence of healthy eating. This recipe is not only vegetarian and vegan, but it’s also gluten-free and dairy-free, making it an ideal choice for anyone looking to enjoy a nutritious meal without compromising on flavor.

Imagine a colorful medley of fresh kale, protein-packed chickpeas, and creamy cashews, all brought together in a delightful sauce that’s bursting with flavor. The addition of aromatic herbs like basil and oregano elevates this dish, while the subtle heat from hot sauce adds a kick that will keep you coming back for more. With a preparation time of just 80 minutes, you can easily whip up this delicious main course for lunch or dinner, serving four generous portions that are sure to impress family and friends.

Not only is this dish a feast for the senses, but it also boasts a remarkable health score of 100, ensuring that you’re fueling your body with the best ingredients. With a balanced caloric breakdown of protein, healthy fats, and complex carbohydrates, the Cosmic Cashew Kale and Chickpeas is a meal that satisfies both your hunger and your health goals. Dive into this delightful recipe and discover how easy it is to create a dish that’s as good for you as it is delicious!

Ingredients

  • servings pepper black freshly ground to taste
  • teaspoon vegetable stock 
  • 1.5 cups chickpeas rinsed drained (15-ounce can, and )
  • tablespoons basil fresh minced
  • clove garlic minced pressed
  •  spring onion thinly sliced
  • servings hot sauce to taste
  • bunch kale thinly sliced
  • large onion diced
  • teaspoon oregano dried
  • cup quinoa rinsed well
  • 0.5 cup cashew pieces raw
  • 0.3  bell pepper red finely chopped
  • servings salt to taste
  • cups vegetable stock hot
  • 0.8 cup water 

Equipment

  • frying pan
  • blender

Directions

  1. Drain.
  2. Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed. In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes.
  3. Add the red bell pepper and garlic, and cook for another minute.
  4. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
  5. Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste. Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin.
  6. Add the fresh basil just before serving over Confetti Quinoa.

Nutrition Facts

Calories386kcal
Protein16.11%
Fat26.7%
Carbs57.19%

Properties

Glycemic Index
100.24
Glycemic Load
6
Inflammation Score
-10
Nutrition Score
33.287391434545%

Flavonoids

Luteolin
0.05mg
Isorhamnetin
9.55mg
Kaempferol
15.54mg
Myricetin
0.02mg
Quercetin
15.62mg

Nutrients percent of daily need

Calories:385.53kcal
19.28%
Fat:11.83g
18.21%
Saturated Fat:1.81g
11.32%
Carbohydrates:57.03g
19.01%
Net Carbohydrates:46.3g
16.84%
Sugar:7.25g
8.05%
Cholesterol:0mg
0%
Sodium:702.31mg
30.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.07g
32.14%
Vitamin K:155.08µg
147.7%
Manganese:2.11mg
105.35%
Vitamin A:3877.71IU
77.55%
Folate:224.46µg
56.11%
Vitamin C:45.16mg
54.74%
Magnesium:179.7mg
44.92%
Copper:0.88mg
43.86%
Fiber:10.73g
42.93%
Phosphorus:428.69mg
42.87%
Iron:5.76mg
31.98%
Vitamin B6:0.49mg
24.71%
Vitamin B1:0.36mg
23.78%
Zinc:3.46mg
23.06%
Potassium:738.54mg
21.1%
Vitamin B2:0.32mg
18.93%
Calcium:165.11mg
16.51%
Selenium:9.76µg
13.94%
Vitamin E:1.87mg
12.47%
Vitamin B3:1.71mg
8.55%
Vitamin B5:0.76mg
7.6%