To make the kale and 'peas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes. Serve with potatoes on the side, and drizzle peanut sauce on top. If there is sauce leftover, store in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
If you want to 100% avoid oil for health reasons, I totally understand. I would just simply cook the kale and chickpeas in broth and stir-fry them that way and add extra sesame seeds on top of the dish. The sesame seeds really add a tremendous nutty flavor that will makeup for the lack of sesame oil.
Listed in the book, it states it is 3-4 servings, but for me, I ate it all in 2 servings. The sauce however I would say is definitely plenty, but I would double the kale and chickpeas portion for a true 4 servings if wanting to serve as a main meal. If just doing as a side dish, I could see this being 3-4.