Chickpeas & Mushrooms in Creamy Cashew Sauce

 A cozy, creamy dinner that feels like a hug in a bowl. Chickpeas and mushrooms simmered in a velvety cashew–lemon sauce, served over soft, nutty millet.

Time to read: 4 min | Time: 35 min | Yields: 3-4 servings

Ingredients

Chickpeas & Mushrooms

• 1 tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 250 g mushrooms, sliced

• 1 can (240 g) chickpeas, drained & rinsed

• Sea salt & black pepper

Cashew Sauce

• 3/4 cups (100 g) cashews, soaked in hot water then rinsed

• 1/2 cup (120 ml) soy milk

• 2 tbsp tahini

• 1 tbsp nutritional yeast

• 1 lemon, juice

• 4 garlic cloves, roasted

• 1 tbsp Dijon mustard

• Pinch of salt

Millet

• 1 cup millet

• 2 cups (480 ml) water or vegetable broth

• ½ tsp sea salt

Method

1. Rinse and toast millet for 2–3 minutes. Add water and salt, cover, and cook 15 minutes. Let it rest, then fluff with a fork.

2. Blend all the sauce ingredients until smooth and creamy.

3. In a pan, cook the onion and garlic in olive oil until soft. Add mushrooms and cook until tender.

4. Add chickpeas and a few spoonfuls of sauce. Simmer for 10 minutes, until the sauce is thick and creamy.

5. Serve warm over millet. Add extra sauce and black pepper to taste.

Notes:

Leftover sauce lasts up to 7 days in the fridge and is great over pasta or roasted vegetables.

Nutrition facts per one serving:

Energy: 440 kcal | Carbs: 46 g | Protein: 17 g | Fat: 19 g