Smoky Kale and Chickpeas with Miso Peanut Drizzle
Easy and quick smoky kale and chickpeas with a delicious miso peanut sauce. Vegan, dairy-free and gluten-free and a delicious and fast plant-based meal.
Servings: 2 -3 servings
Ingredients
FOR THE DRIZZLE
- 1/3 cup (85g) natural peanut butter
- 1 tablespoon (18g) red miso, more if needed
- Juice from 1 lemon (2 tablespoons, 30g)
- 2 teaspoons (10g) toasted sesame oil (see Note)
- 2 teaspoons (13g) agave nectar or brown rice syrup
- 2 1/2 tablespoons (15g) chopped scallions
- 1 clove garlic, minced
- 1 tablespoon (15g) brown rice vinegar or seasoned rice vinegar
- 1/3 cup (80g) water, more if needed
FOR THE KALE & PEAS
- 2 teaspoons (10g) sesame oil (see Note)
- 1 small red onion, chopped
- 1 1/2 cups (256g) cooked chickpeas
- 2 large cloves garlic, minced
- 1/2 teaspoon smoked sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder
- 1 large bunch kale (about 14 oz {397g} ribs removed, washed and chopped
NOTE
- Since this recipe is from the cookbook Bold Flavored Vegan Cooking, and not my recipe, there is more than 8 ingredients and a small amount of oil used. Sesame oil is the only oil I feel is ok to use in certain recipes because it is a flavor that cannot be replicated. I only use it maybe once or twice a year, if that. If you are 100% oil-free, simply omit it in the sauce and use water/broth for the kale and chickpeas stir-fry.
Instructions
- To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
- 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.
Notes
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.