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| recipes:entrees:mm_chickpeas [2025/09/26 16:55] – kuhout | recipes:entrees:mm_chickpeas [2025/11/28 12:08] (current) – kuhout | ||
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| * 8-10 fresh basil leaves, chopped | * 8-10 fresh basil leaves, chopped | ||
| - | Prep cashew cream: Pour boiling water over cashews and let soak for at least 1 hour. Drain, wash, and place in a blender along with 2 cups of water and the chopped tomatoes. Blend until very smooth. | + | Prep cashew cream: Pour boiling water over cashews and let soak for at least 1 hour. Drain, wash, and place in a blender along with 2 cups of water. Blend until very smooth. |
| In a large sauté pan over low-medium heat, heat olive oil. Fry onions until golden. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. | In a large sauté pan over low-medium heat, heat olive oil. Fry onions until golden. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. | ||
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| Stir in the sun dried tomatoes (including the oil), oregano, red chili flakes, salt and black pepper. Cook for 1 minute. | Stir in the sun dried tomatoes (including the oil), oregano, red chili flakes, salt and black pepper. Cook for 1 minute. | ||
| - | Add the chickpeas, broth, tomato paste, cashew cream, yeast and spinach and stir well. Add water if needed. Bring to a gentle simmer over medium heat and cook for about 5 minutes. Adjust seasoning and add a bit of lemon juice if needed. | + | Add the chickpeas, broth, tomato paste, tomatoes, cashew cream, yeast and spinach and stir well. Add water if needed. Bring to a gentle simmer over medium heat and cook for about 5 minutes. Adjust seasoning and add a bit of lemon juice if needed. |
| Remove from heat and stir in the fresh basil, serve over pasta. | Remove from heat and stir in the fresh basil, serve over pasta. | ||