Here’s an über simple, spicy bean stew that is perfect for a quick lunch or weeknight meal. I served mine over a thick slice of toast and topped it with cilantro and a garlicky cashew cream.
Smoky Chickpea Stew with Spinach, Sausage & Cashew Cream
1 cup cashews, soaked for a few hours
1/2 cup water
juice of 1/2 a lemon
1 tbsp. nutritional yeast
2-3 cloves garlic
1 tbsp. Bragg Liquid Aminos
1 onion, chopped
5 cloves garlic, sliced
1 15 oz. can garbanzo beans, rinsed and drained
1 tsp. smoked paprika
1/4+ cup vegetable broth
1/2 cup dry white wine
1 15 oz. can fire-roasted tomatoes
1 link spicy vegan sausage (such as Field Roast’s Mexican Chipotle sausage), chopped
5 oz. fresh spinach
1 tsp. dry sherry, optional
generous squirt of fresh lemon juice
4 slices thick, crusty bread – preferably garlic bread – toasted
cilantro, for garnish
Make the cream:
Rinse and drain the cashews and put into a blender along with the other ingredients. Process until very smooth – give it a minute or two. Pour mixture into a bowl and set aside.
Make the stew:
In a medium-sized pot, saute the garlic and onion in a little bit of the vegetable broth until tender. Stir in the paprika and cook for about 1 minute. Add the 1/4 broth, white wine and tomatoes. Bring to a boil and then reduce the heat to a simmer and add the garbanzo beans. Cook for 15-20 minutes or until thickened slightly.
A few minutes before the stew is finished, toast the bread.
Stir in the chorizo and spinach, cover and cook for a few minutes to allow the spinach to wilt. Remove from the heat and stir in the sherry and lemon juice.
Divide the toast among four bowls and ladle with the stew. Garnish with chopped cilantro and big dollops of the cashew cream.