Chickpea Cashew Soup With Kale

• 2 cup unsalted cashews
• 4 teaspoons Olive oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 tablespoons Minced fresh ginger
• 2 teaspoons fennel seeds
• 1 teaspoon paprika, preferably smoked
• 2 large carrots, sliced thinly
• 2 red bell peppers, diced
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste (plus more for garnish)
• 4 (15 to 16 oz.) cans chickpeas, rinsed and drained, divided
• 6 cups low-sodium vegetable broth
• 2 cups apple cider
• 4 tablespoons chopped fresh sage
• 1 bunch kale, chopped (about 8 cups)
• 2 tablespoons Fresh lemon juice
• 8 sprigs cilantro

1. 1. Place cashews in a medium bowl and cover with water. If time allows, let soak for 2 hours or overnight. Otherwise, let soak while you prepare the rest of the stew.
2. 2. In a large pot, heat oil over medium heat. Add mustard and cumin seeds; cook 1 minute. Stir in ginger, fennel seeds, paprika, carrot, red bell pepper, salt, and black pepper; cook 2 minutes. Set aside 3/4 cup chickpeas and add remainder to the pot. Add broth, cider, and sage. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Stir in kale and heat until just wilted, about 1 minute.
3. 3. Drain cashews and place them in a blender along with reserved chickpeas and just enough water to barely cover the contents (about 3/4 cup). Blend until very smooth.
4. 4. Stir cashew chickpea cream into soup along with the lemon juice; heat 2 minutes. Ladle soup into four bowls and garnish each with cilantro and a few grindings of black pepper.

unsalted cashews, olive oil, mustard seeds, cumin seeds, fresh ginger, fennel seeds, paprika, carrots, red bell peppers, salt, freshly ground black pepper, chickpeas, lowsodium, apple cider, fresh sage, kale, lemon juice, cilantro

Taken from www.epicurious.com/recipes/member/views/chickpea-cashew-soup-with-kale-50170567 (may not work)