* 4 cups of raw cashews * a teaspoon of rosemary * 4-5 small sweet potatoes (or 3 large ones) * 3 teaspoon of smoked paprika * a can of chickpeas * 10-15 leaves of Tuscan Kale (Regular Kale works just fine too) * salt and pepper to your liking
**Directions**
1. In a pot with salted boiling water, boil the cashews and the rosemary until they’re soft. 2. Cut the sweet potatoes in small pieces and them steam them until cooked through. 3. Let the cashews cool a little bit and them blend them along with 3 tablespoon of the cooking water (you can blend the rosemary too) 4. In a pan with very hot olive oil cook the chickpeas until crispy. When they’re almost done, add the smoked paprika (so it won’t burn and taste bitter). 5. In the same pan, add some more olive oil and cook the tuscan kale until it has some char (you have to add salt immediately here to make it crispy) 6. Serve the puree making a little well in the center where you are going to put the chickpeas and kale.
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[Full video of the recipe here](https://www.instagram.com/p/C8CJgmCNC92/?hl=it)
**Ingredients**
* 4 cups of raw cashews
* a teaspoon of rosemary
* 4-5 small sweet potatoes (or 3 large ones)
* 3 teaspoon of smoked paprika
* a can of chickpeas
* 10-15 leaves of Tuscan Kale (Regular Kale works just fine too)
* salt and pepper to your liking
**Directions**
1. In a pot with salted boiling water, boil the cashews and the rosemary until they’re soft.
2. Cut the sweet potatoes in small pieces and them steam them until cooked through.
3. Let the cashews cool a little bit and them blend them along with 3 tablespoon of the cooking water (you can blend the rosemary too)
4. In a pan with very hot olive oil cook the chickpeas until crispy. When they’re almost done, add the smoked paprika (so it won’t burn and taste bitter).
5. In the same pan, add some more olive oil and cook the tuscan kale until it has some char (you have to add salt immediately here to make it crispy)
6. Serve the puree making a little well in the center where you are going to put the chickpeas and kale.
**Note**: Ingredients are for 2 servings.