This can become a main dish if served over quinoa (the recipe suggests confetti quinoa).
1/2 cup raw cashews
1/2 cup hot water
3/4 cup water
1 clove garlic, minced
1 teaspoon vegetable bouillon or broth powder
1 large onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced or pressed
1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
1 bunch kale, central stems removed and leaves thinly sliced
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper, to taste
Hot sauce, to taste
2 to 4 tablespoons fresh basil, minced
Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain. Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes. Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste. Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin. Add the fresh basil just before serving.