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Ingredients
  • subheading: For the Spicy Roasted Chickpeas:
  • 1 (14 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • ½ teaspoon cayenne pepper, or to taste
  • ½ teaspoon salt
  • subheading: For the Creamy Kale Soup:
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 4 to 5 cups vegetable broth
  • 1 cup raw cashews
  • 1 cup diced russet potato
  • ¾ pound curly kale, about 1 medium bunch
  • 1 cup unflavored and unsweetened non-dairy milk
  • 1 ½ tablespoons white wine vinegar
  • Salt and pepper to taste
Steps
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