Smoky Kale & Chickpeas
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5 from 5 votes

Smoky Kale and Chickpeas with Miso Peanut Drizzle

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 208kcal
Author Celine Steen

Ingredients

For the Drizzle

For the Kale and ’Peas

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.

Notes

Reprinted with permission from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Celine Steen, copyright 2007 Page Street Publishing Co.
Calories: 208kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 561mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 32.8% | Vitamin C: 24% | Calcium: 4% | Iron: 4.9%
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Course: Main Course
Cuisine: Fusion
Keyword: Smoky Kale and Chickpeas