Creamy, cozy, and protein-packed. This Creamy Garbanzo Bean + Broccoli dish is one of my favorite easy meals when I want something nourishing without a long ingredient list.
• Naturally gluten-free
• Dairy-free & filling
• Instant Pot friendly
Ingredients
- 1 cup dry garbanzo beans
- 3–4 cups chicken broth
- 1 cup raw cashews
- 1 cup water (for blending)
- 1 tsp salt (or to taste)
- 1 tsp garlic (powder or minced)
- ½ tsp black pepper
- 1 cup chopped onion
- 2 cups chopped broccoli
I source all my staples like the dry beans, raw cashews, and frozen veggies for this recipe through Azure Standard. They offer high-quality groceries and offer the option to purchase in bulk and save. If you’d like to find a drop location near you or see what they have to offer, click here.
Directions
- Soak your garbanzo beans in water (not listed in ingredients) for 12–24 hours.
- If you’d like to sprout your garbanzo beans, I highly recommend – here is where you can learn more about the benefits of sprouting your beans.
- Also soak your cashews for 6–12 hours in water if you’re able – I often forget & just start soaking them when I start the dish.
- Add the garbanzo beans & broth to the Instant Pot and cook on high for 13 minutes.
Let natural pressure release for at least 10 minutes. - Remove the beans & strain the broth (save the broth).
- Add ¼ cup of the broth back to the Instant Pot & add the broccoli & onions.
- Sauté until veggies are tender.
- Blend the 1 cup cashews with 1 cup water in a high-speed blender until very smooth.
- Season the cream sauce with salt, pepper, and garlic.
- Add the garbanzo beans to the veggies and turn the Instant Pot on “keep warm.”
- Pour the cream sauce over the beans & veggies. Mix well & enjoy!
Enjoy!
