By Carolina Jantac, MS, RD, LD
Ingredients
- ¼ cup of chopped onions
- 2 tablespoons of fresh minced garlic
- ½ cup chopped red peppers
- ½ cup sliced carrots
- 2 medium sized summer squash diced
- 2 cups or 1 can of chickpeas, drained and rinsed
- ½ teaspoon of dried ginger
- 4 tablespoons of Once Again Creamy Cashew Butter or another brand
- 1 ¼ cups of vegetable broth
- 1 tablespoon of extra virgin olive oil
Directions
- First, steam carrots and summer squash for about 10 minutes, until soft. In separate medium saucepan, add olive oil, garlic, ginger, onions and peppers. Let it sizzle for a few minutes until the onion is starting to brown.
- Then add in broth and cashew butter and bring everything to a boil and then remove from stove top heat. Using a had processor or blender, blend mixture until smooth.
- Return the mixture to the stovetop set at medium heat, and add in squash, carrots, and chickpeas. Cook for about 10 minutes and serve warm!
- Serve with brown rice or noodles!