Turmeric Chickpea Stew with Cashew Cream

Servings: 4 | 0 minutes | 450 kcal

While the exact origin of this dish is unknown, it' inspired by the Indian dish 'Chana Masala', which is a staple in vegetarian and vegan Indian cuisine. The cashew cream is a modern, vegan alternative to dairy cream used in Western cuisines.

This recipe was inspired by a trip I took to the Indian subcontinent, where the use of turmeric and chickpeas in cooking is prevalent. As a twist, I've added a Western touch with the cashew cream to create a delicious fusion of flavours.

Ingredients

2 cups chickpeas
2 teaspoons turmeric
1 cup raw cashews
1 piece onion
2 pieces garlic cloves
4 cups vegetable broth
2 cups fresh spinach

Instructions

Soak the raw cashews in hot water for at least an hour, then drain and blend with a little water until smooth to make the cashew cream.
In a large pot, sauté the chopped onion and minced garlic until they're translucent.
Add the chickpeas, turmeric, and vegetable broth, and let it simmer for around 20 minutes.
Stir in the fresh spinach and let it wilt, then stir in the cashew cream.
Serve hot with a sprinkle of fresh herbs on top.