Chickpea Cashew Soup With Kale

Ingredients

1 cup unsalted cashews

2 teaspoons Olive oil

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds

1 tablespoon Minced fresh ginger

1 teaspoon fennel seeds

1/2 teaspoon paprika, preferably smoked

1 large carrot, sliced thinly

1 each red bell pepper, diced

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste (plus more for garnish)

2 each (15 to 16 oz.) cans chickpeas, rinsed and drained, divided

3 cups low-sodium vegetable broth

1 cup apple cider

2 tablespoons chopped fresh sage

1/2 bunch kale, chopped (about 4 cups)

1 tablespoon Fresh lemon juice

4 sprigs cilantro

Hannaford Supermarkets

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