First, steam carrots and summer squash for about 10 minutes, until soft. In separate medium sauce pan, add olive oil, garlic, ginger, onions and peppers. Let it sizzle for a few minutes until the onion is starting to brown.
Then add in broth and cashew butter and bring everything to a boil and then remove from stove top heat. Using a had processor or blender, blend mixture until smooth.
Return the mixture to the stovetop set at medium heat ,and add in squash, carrots and chickpeas. Cook for about 10 minutes and serve warm! It’s optional to serve this stew with brown rice or noodles!
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