Marry Me Chickpeas Cashew Cream (Print-Friendly Format)

Creamy chickpeas with sundried tomatoes and spinach in a luscious cashew sauce. Vegan and gluten-free.

# Ingredients You’ll Need:

→ Cashew Cream Sauce

01 - 65 grams raw cashews, soaked or quick boiled
02 - 120 millilitres low-sodium vegetable broth, plus extra as needed
03 - 240 millilitres plain unsweetened coconut milk
04 - 15 millilitres freshly squeezed lemon juice

→ Base

05 - 4 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - 0.25 teaspoon crushed red pepper flakes
09 - 0.125 teaspoon ground black pepper
10 - 15 millilitres coconut aminos or regular aminos
11 - 15 grams tomato paste
12 - 70 grams sundried tomatoes, julienned or chopped
13 - 2 cans (840 grams) low-sodium chickpeas, drained and rinsed

→ Vegetables & Herbs

14 - 300 to 450 grams fresh spinach, chopped
15 - 4 to 6 fresh basil leaves, chopped or torn

# How to Make It:

01 - If cashews are unsoaked, place them in a small saucepan with boiling water for 2 to 4 minutes. Remove from heat and allow to sit in hot water for an additional 5 minutes to further soften. Drain well.
02 - Combine drained cashews, vegetable broth, coconut milk, and lemon juice in a high-speed blender. Blend until completely smooth and creamy. Set aside.
03 - Heat a medium nonstick or cast-iron skillet over medium-low heat. Add minced garlic and a splash of water, cooking for 1 to 2 minutes until fragrant. Add oregano, smoked paprika, red pepper flakes, and black pepper. Stir and cook for an additional 30 seconds to toast the spices.
04 - Stir in tomato paste and coconut aminos. Add drained chickpeas, tossing to thoroughly coat. Incorporate sundried tomatoes and mix well.
05 - Pour the prepared cashew cream sauce over the mixture. Stir to fully combine. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas are heated through and the sundried tomatoes have softened. If sauce thickens excessively, thin with additional vegetable broth.
06 - Add the chopped spinach to the skillet. Gently fold until wilted, about 2 to 3 minutes. Stir in torn basil leaves, seasoning to taste with salt if desired.
07 - Transfer to serving plates and garnish with extra basil or a sprinkle of smoked paprika if desired. Enjoy as is or pair with whole-grain pasta or brown rice for a more substantial meal.

# Extra Tips:

01 - Properly soaked or boiled cashews are essential for a silky, creamy sauce.
02 - Adjust the quantity of red pepper flakes to modify the level of heat.
03 - Opt for dry-pack sundried tomatoes that will rehydrate in the sauce for best texture.
04 - Always use fresh basil for optimal flavor; substitute with parsley or cilantro if needed.
05 - Leftovers may be refrigerated in an airtight container for up to four days.

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