Smoky Kale & Chickpeas with Miso Peanut Drizzle is a quick and flavorful gluten-free dish from Bold Flavored Vegan Cooking by Celine Steen.
You can never go wrong with beans and greens, especially when you add a delicious sauce!
The recipes from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick are super flavorful and unique.
(And you can enter to win a copy of the book at the end of this post!)
And many of them come together very quickly.
I made Smoky Kale & Chickpeas with Miso Peanut Drizzle in well under 30 minutes.
Many of the recipes including the one for Smoky Kale and Chickpeas (garbanzo beans) are gluten-free.
Some are also oil-free and/or soy-free.
Bold Flavored Vegan Cooking is divided into 4 chapters: Savory, Spicy, Sweet, and Staples.
I’m looking forward to trying the recipes for Quick and Easy Pad Thai, Kimchi Fried Rice, Citrusy Pepper Chili, and Balsamic Berry Panna Cotta.
Celine recommends serving Smoky Kale & Chickpeas with roasted sweet potatoes. This combination reminds me of the recipe for Protein-Packed Vegan Sweet Potato, Kale, and Chickpea Bowl.
I think it’s also delicious in a baked potato or over rice or quinoa, like I serve Zucchini Chickpea Stew.
Personally I found the real star of this dish to be the Miso Peanut Sauce. Next time I’ll make a double batch!
Now let’s make Smoky Kale & Chickpeas with Miso Peanut Drizzle from Bold Flavored Vegan Cooking!
Food for thought (please leave a comment!):
- Do you enjoy spicy food?
- What is your favorite quick weeknight meal?
- What is your favorite bean?
Smoky Kale and Chickpeas with Miso Peanut Drizzle
Ingredients
For the Drizzle
- 1/3 cup natural peanut butter, (85 g)
- 1 tbsp red miso , (18 g) plus more if needed
- Juice from 1 lemon, 2 tbsp [30 ml]
- 2 tsp toasted sesame oil, (10 ml)
- 2 tsp agave nectar , (13 g) or brown rice syrup
- 2 ½ tbsp chopped scallions, (15 g) (green onions)
- 1 clove garlic, minced
- 1 tbsp brown rice vinegar, (15 ml) or seasoned rice vinegar
- 1/3 cup water, (80 ml) plus more if needed
For the Kale and ’Peas
- 2 tsp sesame oil, (10 ml)
- 1 small red onion, chopped
- 1 ½ cups cooked chickpeas, (256 g) (1-15 ounce can)
- 2 large cloves garlic, minced (to taste)
- ½ tsp smoked sea salt
- ½ tsp smoked paprika
- ¼ tsp chipotle powder
- 1 large bunch kale, about 14 oz [397 g], ribs removed, washed and chopped
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 are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
Kate
I love roasting veggies! I am pretty sure I would love this cookbook!
Amy
I think so, too!
Melinda singer
Love bold flavors and beans really stand up well to a wide variety of savory and or spicy seasonings
Amy
You have great taste, Melinda!
Jill
I love spicy food, my favorite weekday meal is a Buddha Bowl, and my favorite bean is a garbanzo bean.
This recipe looks awesome!
Amy
Thanks Jill! I love everything you said!
christine lee
I would say so. Is balsamic a bold flavor? I love balsamic roasted anything. Carrots, brussels, and so on.
Amy
Yes, vinegars add so much great flavor. Great choice, Christine!
Jeffrey
As I’ve aged, so has my palate! I really enjoy a broad range of flavors and textures of foods from various cultures. There is a whole world of food out there just waiting for me to discover!
Amy
I love that, Jeffrey!
Jenn
Your photos have me drooling! I have this book and am excited to get in the kitchen and start cooking! This is definitely on my list of must-makes!
Amy
Thanks Jenn! The sauce in particular is amazing!
Sarah De la Cruz
Hmmm…good question! I really like vinegar which can be a bold flavor. I like to marinate tofu with black vinegar—delicious!
Amy
That sounds great, Sarah! I will have to try that.
Corrine
I definitely like bold flavors, especially because I’m older and my taste buds are somewhat dulled. Things that used to be too spicy before I can tolerate much better now. =)
Amy
I think the same has happened to me, Corrine!