Creamy Lemon Chickpea Stew

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 white or yellow onion (finely chopped)
• 2-3 carrots (peeled and finely chopped)
• 3-4 celery ribs (finely chopped)
• 3-4 garlic cloves
• 8 ounces cremini mushrooms (diced)
• 1 lb yukon gold potatoes (cut into 1-inch cubes)
• 2 1/2-3 cups vegetable broth
• 5 ounces baby spinach (or 2 large handfuls dino kale )
• 1 teaspoon dried thyme (or 1 sprig fresh thyme)
• 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
• 3-4 tablespoons lemon juice (from about 1 lemon)
• 1 15-ounce can chickpeas (drained and rinsed)
• 1/2 cup cashews
• 1/2 cup water
• 1 teaspoon salt
• 1 tablespoon white miso paste (optional)

Instructions

1. 1

   In a large pot over medium heat, warm the olive oil. Add the onion, celery and carrot. Cook for 5 minutes, or until onion is translucent.

2. 2

   To the pot, add the diced mushrooms, garlic, and dried (or fresh) herbs. Cover and continue to cook, stirring intermittently, until mushrooms release their liquid, about 5 minutes.

3. 3

   Next add the kale (or spinach) and potatoes. Cover and cook for 3 minutes more. Pour in the broth (start with 2½ cups then add ½ cup if needed) and simmer until potatoes are tender, for about 10-15 minutes.

4. 4

   Meanwhile, prepare the cashew cream. In a high speed blender, combine ½ cup cashews with ½ water, 1 teaspoon salt, and 1 tablespoon miso paste. Blend until smooth and creamy.

5. 5

   Once the potatoes are tender, add the chickpeas and cashew cream to the pot. Squeeze in juice of 1 lemon and stir to combine. Add salt & pepper, to taste. Serve warm and enjoy!