Smoky Kale and Chickpeas with Miso Peanut Drizzle is packed with flavor, and it comes together in less than 30 minutes, making it the perfect dinner for busy weeknights. This easy recipe from Bold Flavored Vegan Cooking by Celine Steen is vegan and gluten-free.

Smoky Kale and Chickpeas with Miso Peanut Drizzle
Simple meals don't have to be boring. And that's why I love this kale and chickpeas recipe. It's super simple – I mean it's pretty much just kale and chickpeas – but thanks to a bold miso peanut sauce, it's packed with flavor.

What You Need
- Natural peanut butter
- Red miso, more if needed
- Lemon juice
- Toasted sesame oil
- Agave nectar or brown rice syrup
- Scallions
- Garlic
- Brown rice vinegar or seasoned rice vinegar
- Water
- Sesame oil
- Red onion
- Chickpeas
- Smoked sea salt
- Smoked paprika
- Chipotle powder
- Kale
See the recipe card for exact amounts

How to Make Smoky Kale and Chickpeas
This recipe is super easy to make!
- First you make the the miso peanut drizzle by combing all of the drizzle ingredients in a blender until it's smooth and creamy. You can adjust the miso amount to suit your taste. If the sauce seems too thick, you can add a little water. It should be thick, but pourable.
- Next you place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet over medium-high. You stir-fry everything until the onion is golden brown and fragrant, about 4 minutes.
- Then you add the kale and cook until it's wilted, about 2 minutes.

Serving Your Smoky Kale and Chickpeas
Serve your kale and chickpeas with lots of miso peanut drizzle. It's great over roasted sweet potatoes, baked potatoes, or cooked brown rice.
You may want to make a double batch of the drizzle, because it's great on everything from roasted vegetables to buddha bowls.

Storing Leftovers
Store any leftovers of the sauce or the kale and chickpeas in an air-tight container in the fridge for 3 to 5 days.

Bold Flavored Vegan Cooking
Who isn’t a fan of bold, delicious flavor? Bold Flavored Vegan Cooking by Celine Steen is dedicated to using plant-based ingredients to create mouthwateringly flavorful dishes.
In this cookbook, Celine shows how to add new levels of flavor to vegan dishes with the use of ingredients such as spices, sauces, and pastes. Some sources of bold flavor used include citrus, hot peppers, and pickled vegetables. She also explains what umami is (“the fifth taste”), and how to add it to your meals by including ingredients such as mushrooms, nutritional yeast, and miso. If you’re not familiar with any of the ingredients, don’t fret – she includes a glossary to explain what they are.

Some of the ingredients that Celine uses frequently are ones that I always have on hand in my pantry. Others I’ve seen in stores and have been tempted to purchase, but wasn't totally sure on what to cook with them. I was worried that they’d be exiled to the back of the cabinet and suffer the fate of being ignored until the next clean out when they’d get tossed in the trash. Now I know that I can pick up gochugaru or Aleppo pepper flakes and have recipes at the ready to use them in.

The recipes in Bold Flavored Vegan Cooking range from easy every-day recipes, such as Teriyaki Tempeh Tacos and Red Curry Scramble with Lime-y Broccoli, to those that take a little longer, like Crunchy Corn Waffles and Squash Blossom Pizza. The quick recipes are labeled, which makes it easy to find something to cook on those days when there isn’t much time to make dinner. There are many gluten-free, soy-free, and oil-free options, which are labeled as well. There’s also a chapter full of DIY pantry staples that includes spices, sauces, and condiments.



Smoky Kale and Chickpeas with Miso Peanut Drizzle
Ingredients
For the Drizzle
- ⅓ cup natural peanut butter (85 g)
- 1 tablespoon red miso more if needed (18 g)
- 2 tablespoons lemon juice (30 ml)
- 2 teaspoons toasted sesame oil (10 ml)
- 2 teaspoons agave nectar or brown or rice syrup (13 g)
- 2 ½ tablespoons chopped scallions (15 g)
- 1 clove garlic minced
- 1 tablespoon brown rice vinegar or seasoned rice vinegar (15 ml)
- ⅓ cup water more if needed, 80 ml
For the Kale and ’Peas
- 2 teaspoons sesame oil (10 ml)
- 1 small red onion chopped
- 1 ½ cups cooked chickpeas (256 g)
- 2 large cloves garlic minced (to taste)
- ½ teaspoon smoked sea salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- 1 large bunch kale about 14 ounces (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.

More recipes made with kale include
- Creamed Kale
- Tahini Kale Salad with Roasted Chickpeas
- Cheesy Kale Chips
- Kale Caesar Salad with Roasted Chickpeas

More Chickpea Recipes Include

Michelle
I love anything with spice. I love to make mexican food since it really uses so many flavors like my favorites, cumin, chipotle and chili powder.
Lydia Claire
Pad Thai is my favorite!
charj
My favorite bold flavored vegan dish is jambalaya. I especially like Julie Hasson's version in Vegan Diner.
Dani S.
I'm a big fan of Palak (tofu) paneer. Gena Hamshaw's recipe on Food52 is so good!
Corrine
I always love burritos! Not just a typical burritos but other regional flavors like Thai, Moroccan and others. =)
Liz
I love easy weekday meals!
Mary Syrenne
I love Ethiopian food. The spicier the better!
Susan
I like to make a spicy tofu scramble.
jacquie
love the spices in Indian food
Lauren
My favorite dish to make is pesto pasta. I make my pesto with basil and parsley and add lots of garlic, nutritional yeast and lemon juice for lots of flavor!
Sandra Preti
I love seasonal tacos! Easy to make vegan and easy to add in some bold and strong flavors.
Dianne
Me, too!
Sue Ellen
I love Mexican recipes with a bit of heat!
Vegyogini
Hmm, my favorite bold-flavored vegan dish is probably buffalo cauliflower! Thanks for the give-away!
Eve B.
I love szechuan eggplant in garlic sauce.