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.
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
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
- 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.