Smoky Kale and Chickpeas with Miso Peanut Drizzle

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

Celine Steen

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. While definitely good for you, this dish is quite a treat too.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 319 kcal

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

• Chickpea Salad Sandwiches
• Chickpea Peanut Stew
• Slow Cooker Chickpea Cacciatore
• Chickpea Noodle Soup