1. Drain cashews, place in a blender with 1 cup of fresh water and blend.
2. Preheat stockpot and sauté onion with olive oil until translucent.
3. Add garlic, rosemary, thyme, salt, and pepper.
4. Add rice, celery, carrots, and pout over broth before covering and bringing to a boil.
5. Reduce heat, add chickpeas, and cook for 30 minutes.
6. Rice is cooked, carrots are tender.
7. Add cashew cream and kale and simmer until wilted.
8. Add salt and pepper.
Originally Submitted
10/7/2016
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