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
Gluten-Free . In A Hurry
So quick and easy, this flavor-packed, smoky stir-fry is great served alone. It’s also a perfect match with roasted sweet potatoes to make for a colorful complete meal. Or try it with the potatoes from Harissa Citrus Veggies (page 115). While definitely good for you, this dish is quite a treat too.
Reprinted with permission from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Celine Steen, copyright 2007 Page Street Publishing Co.
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.
Recipe Notes
If you make Smoky Kale and Chickpeas, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.
Cadry says
This looks so delicious! Celine really knows her way around flavors. Thanks for linking to the kimchi rice recipe from the book that I shared. I just linked to your recipe as well!
Amy says
Thanks Cadry! It’s a fun book!
Jenn says
Fun indeed…this sounds AMAZING 💜 Cannot wait to try it and my kiddos are going too love it, too🤗 thank you
Amy says
Thanks Jenn! Enjoy!
Sarah Newman says
Yes I love spicy food! My favorite bean is the chickpea (obvious, no?) 😉 and i love sauteed greens, chickpeas + sweet potatoes for my easy weeknight meals – very similar to this recipe but I’ll have to try this rendition!
Amy says
I thought you would like it, Sarah! It’s a great combination. 🙂
Lydia Claire says
Yes! Bland food is kind of pointless unless you’re sick.
Amy says
Good point!
Healthy & Psyched says
Everything about this sounds so delicious. And amazing it can be made so quickly- I always find myself spending ages in the kitchen!
Amy says
It’s really delicious, especially the sauce! And it’s super easy.
Karen D says
I love bold flavors! Often make my own condiments for zipping up ‘plain’ food.
Amy says
That’s awesome, Karen!
Mari says
Oh, I love this kind of dishes… packed with all the right ingredients 🙂 and all in one bowl!
Amy says
Me too, Mari!
Aimee B. says
I don’t know about bold. I guess it depends on your definition, but I do love flavor. 🙂
Amy says
Sounds like you’ll enjoy this book then, Aimee!
Jenni says
I definitely like to cook with bold flavors. And I love Celine!! Thanks for the giveaway. 🙂
Amy says
Thanks for entering, Jenni!
Brandie says
This is one of the recipes I’m wanting to try as well! I like the suggestion of making it into a bo because who doesn’t love bowls?
Amy says
I think you’ll enjoy it, Brandie!
Corrine says
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 says
I think the same has happened to me, Corrine!
Sarah De la Cruz says
Hmmm…good question! I really like vinegar which can be a bold flavor. I like to marinate tofu with black vinegar—delicious!
Amy says
That sounds great, Sarah! I will have to try that.
Jenn says
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 says
Thanks Jenn! The sauce in particular is amazing!
Jeffrey says
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 says
I love that, Jeffrey!
christine lee says
I would say so. Is balsamic a bold flavor? I love balsamic roasted anything. Carrots, brussels, and so on.
Amy says
Yes, vinegars add so much great flavor. Great choice, Christine!
Jill says
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 says
Thanks Jill! I love everything you said!
Melinda singer says
Love bold flavors and beans really stand up well to a wide variety of savory and or spicy seasonings
Amy says
You have great taste, Melinda!
Kate says
I love roasting veggies! I am pretty sure I would love this cookbook!
Amy says
I think so, too!