Make the Green Veggies & Chickpeas with Cheesy Cashew Sauce

Prepare the vegetables:

1. Dice the onion, garlic, and courgette. Trim the flat beans and cut them into roughly 2-inch lengths.

Make the sauce:

1. If using a high-speed blender: Add all sauce ingredients to the blender and blitz until smooth.
2. If not: Mix the arrowroot powder with about 1 tbsp of water in a small bowl to make a smooth paste (add more water if needed). Once lump-free, combine with the remaining sauce ingredients and blend or whisk until smooth.

Start the base:

1. In a large pan over medium heat, cook the onion and garlic until soft and translucent. Add a splash of water if they start to stick.

Cook the veg:

1. Add the courgette, beans, peas, edamame, chickpeas, and a good slosh of water to the pan. Stir well, cover with a lid, and reduce the heat to low. Let it steam gently until the vegetables are tender.

Add the sauce:

1. Pour in the sauce and stir well. Cook over medium-low heat until it thickens and is hot all the way through. Add a little extra water if needed to loosen it to your preferred consistency.
2. Add the dill.

Serve:

1. Spoon over brown rice, quinoa, millet, or your favourite grain. Top with fresh herbs or a squeeze of lemon if you fancy.