For the cashew cream (optional but goes so well here):
½ cup cashews
½ cup water
¼ cup fresh lemon juice or more to taste
¼ tea spoon salt
Optional: 2 table spoons nutritional yeast
½ tea spoon salt
הוראות הכנה
Warm the coriander and cumin seeds on a non-stick pan on medium high heat, add the olive oil, and saute the onion for a few minutes until it starts to turn golden. Add the garlic for about another minute. Add the chickpeas and cook for a few minutes until they get soft (take a few and check after 3-5 minutes), add the chard leaves, cover, and let them get soft (it will take about 3 minutes).
In parallel make the cashew cream: place all cream ingredients in a high speed blender and blend until they reach a smooth consistency (you may want to "help" the blender by stopping from time to time and scraping down the sides. The cashew is recommended to be soaked before usage: 10 minutes in boiling water or 10 hours in cold water).
Serve immediately with the cashew cream on top and potentially some scallion.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a1%d7%9c%d7%98-%d7%97%d7%9d-%d7%a9%d7%9c-%d7%97%d7%95%d7%9e%d7%95%d7%a1-%d7%95%d7%9e%d7%a0%d7%92%d7%95%d7%9c%d7%93-%d7%90%d7%95-%d7%aa%d7%a8%d7%93/