Chickpeas with a Kale, Spinach and Cashew Nut Sauce

For the Chickpeas

• 3 tablespoons oil
  
• 1 medium sized red onion, cut into a fine dice
  
• 1 tablespoon freshly grated ginger
  
• 1 teaspoon salt or to taste
  
• 1 teaspoon turmeric
  
• 1/2 cup crushed pureed tomatoes (can be 2 large tomato freshly pureed)
  
• 1 teaspoon red cayenne pepper or two taste
  
• 3/4 cup dried chickpeas soaked overnight
  

For the greens

• 3 cloves garlic, minced
  
• 1 teaspoon salt or to taste
  
• 3 cups chopped spinach
  
• 2 cups chopped kale
  
• 1 cup raw cashews soaked in 1/2 cup regular or almond milk
  

1. Heat the oil in a heavy bottom pot for about a minute, add in the onion and sauté for about 4 minutes until the onion softens and begins to turn gently golden at the edges.
2. Add in the ginger and cook for another minute and mix in the salt, turmeric, crushed tomatoes, red cayenne pepper and the chickpeas with 2 cups of water.
3. Once the chickpeas begin to simmer, they can be transferred to a slow cooker and cooked for 4 hours, or pressure cooked for 25 minutes or just covered and simmered for 11/2 hours stirring occasionally.
4. Once the chickpeas are tender, heat the remaining tablespoon of oil and add in the minced garlic and salt and sauté well. Add in the spinach and kale and cook until just wilted.
5. Place the greens in a blender with the cashews and soaking liquid and puree until smooth.
6. Stir in the creamy greens with the chickpeas and cook for five minutes mixing well. Serve with rice or bread.