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Chickpeas w/ Cashew Cream Yogurt, Mint & Dried Apricots

Total time: 25 minutes + 8 hours passive overnight soaking time

Serves: 2-3

Ingredients:
1 cup dry chickpeas
1 cup cashews
Juice of 1 lime
½ teaspoon coriander
½ teaspoon sea salt
1-2 Tablespoons water
6 fresh mint leaves + a few more for garnish
5 dried apricots + 2-3 more for garnish

Action:
1. The night before, soak chickpeas and cashews in water in separate containers.
2. In the morning, rinse well and store in the refrigerator until ready to use.
3. Bring a pot of water to boil and cook the chickpeas until tender, about 20 minutes, drain and set aside.
4. Meanwhile, add cashews, lime juice, coriander and salt to a blender. Blend until smooth adding just enough water to make a thick cream.
5. Add mint and apricots and blend for 2-3 seconds (you want little chunks to remain.)
6. Pour cream over chickpeas and serve immediately.

Benefits:
  • good source of complex carbohydrate and protein
  • healthy source of fat
  • high fiber
  • good source of iron

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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