Cremige Marry-Me-Kichererbsen (ein Topf, 30 Minuten)

Zutaten

• 1/4 cup raw cashews ((soaked in boiling water for 15 minutes))
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp oil from the sun-dried tomatoes jar
• 1 tbsp vegan butter
• 4 cloves of garlic (minced)
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/3 cup finely chopped sun-dried tomatoes
• 1 tbsp tomato paste
• 1 cup vegetable broth
• 2 14-ounce can cooked chickpeas ((drained and rinsed))
• 1/2 tsp onion powder
• 1/4 tsp salt ((adjust to taste))
• 1/3 cup packed fresh basil leaves ((roughly chopped))

Zubereitung

1. 1

   --- Cashew Cream ---

2. 2

   Blend the cashews. Drain the soaked cashews and add them to a high-speed blender. Add the water and nutritional yeast, and blend for about 30 seconds or until smooth. Set aside.

3. 3

   --- Marry Me Chickpeas ---

4. 4

   Sauté the aromatics. Heat the oil and butter in a deep skillet over medium heat. Once hot, add the minced garlic and sauté for about one minute. Then, add the thyme, oregano, and red pepper flakes. Sauté for one more minute.

5. 5

   Add the tomatoes. Next, add the chopped sun-dried tomatoes and tomato paste and cook for 1 minute, stirring regularly.

6. 6

   Add the remaining ingredients. Add the vegetable broth, drained chickpeas, onion powder, salt, and cashew cream.

7. 7

   Let simmer. Stir to combine and let the chickpeas simmer in the sauce for about 5 minutes, or until the sauce has slightly thickened. Stir in the chopped fresh basil. Enjoy with white rice, pasta, or bread!

8. 8

   You can store leftovers in the refrigerator for up to 3 days.