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    Home » 10 ingredients or less

    Smoky Kale and Chickpeas with Miso Peanut Drizzle From Bold Flavored Vegan Cooking

    Celine Steen's latest cookbook:  Bold Flavored Vegan Cooking

    vegan | quick | easy | gluten-free | soy-free | 30 minutes or less 


    Smoky Kale and Chickpeas with Miso Peanut Drizzle, from  Bold Flavored Vegan Cooking.  Photo by Beautiful Ingredient.

    Smoky Kale and Chickpeas with Miso Peanut Drizzle, from Bold Flavored Vegan Cooking. Photo by Beautiful Ingredient.






    Buy on Amazon

    I jumped at the chance to review Celine Steen's new cookbook, Bold Flavored Vegan Cooking.  After all, Celine knows flavor.  She's one of the authors of The Complete Guide to Vegan Food Substitutions books and the force behind the gorgeous blog, Have Cake Will Travel. 


    This book is full of flavor-packed recipes that the average home-cook won't find too daunting.  I especially appreciate the recipes marked "In a Hurry" for quick weeknight meals.  Smoky Kale and Chickpeas with Miso Peanut Drizzle is one of those "In a Hurry" recipes.  I love the way it shows off how beautifully kale can benefit a dish.  The thick leaves become softened with stir-frying, then soak up the delicious drizzle - and if you get a forkful of that with a salty, smoky chickpea or two, it's the ideal bite.

    I can see how this dish would be delicious over potatoes or even toast.  But when I have already had a bread-heavy day (it happens), I'm eager to reach for recipes like this one just the way it is.  Without the grains or potatoes, I find it still hearty and satisfying.  

    Craving something salty like chips, but want something way more nutritious?  Smoky Kale and Chickpeas will be your hero.  And then there's the drizzle.  I love it over a salad or really any stir-fry.  My family tends to eat more greens when I have a tasty sauce like this ready to go in the fridge.  Just grab some romaine leaves and drizzle away.  Quick and easy and yummy.  You won't regret doubling the recipe.


    Miso Peanut Drizzle ingredients. clockwise from top: water, red miso paste, peanut butter, agave, sesame oil, rice vinegar, lemon juice, scallions, garlic

    Miso Peanut Drizzle ingredients. clockwise from top: water, red miso paste, peanut butter, agave, sesame oil, rice vinegar, lemon juice, scallions, garlic


    Smoky Kale & Chickpeas ingredients. Clockwise from top: kale, smoked sea salt, smoked paprika, chipotle powder, garlic, red onion, chickpeas.

    Smoky Kale & Chickpeas ingredients. Clockwise from top: kale, smoked sea salt, smoked paprika, chipotle powder, garlic, red onion, chickpeas.


    Smoky Kale and chickpeas from  Bold Flavored Vegan Cooking .. Photo by Beautiful Ingredient.

    Smoky Kale and chickpeas from Bold Flavored Vegan Cooking.. Photo by Beautiful Ingredient.


    Smoky Kale and Chickpeas with Miso Peanut Drizzle, from the  Bold Flavored Vegan Cooking  cookbook by Celine Steen. Photo by Beautiful Ingredient.

    Smoky Kale and Chickpeas with Miso Peanut Drizzle, from the Bold Flavored Vegan Cooking cookbook by Celine Steen. Photo by Beautiful Ingredient.



    Smoky Kale and Chickpeas
    with Miso Peanut Drizzle

    from the cookbook, Bold Flavored Vegan Cooking by Celine Steen

    vegan | quick | easy | gluten-free | soy-free | 30 minutes or less



    Smoky Kale and Chickpeas with Miso Peanut Drizzle from  Bold Flavored Vegan Cooking. . Photo by Beautiful Ingredient.

    Smoky Kale and Chickpeas with Miso Peanut Drizzle from Bold Flavored Vegan Cooking.. Photo by Beautiful Ingredient.

    YIELD:  3-4 servings, 1 cup (235 ml) drizzle

    PREP TIME:  20 minutes
    COOK TIME:  6 minutes

    TOTAL TIME: 26 minutes

    RECIPE CATEGORY:  Main Dishes, Side Dishes
    PRIMARY TOOLS:  blender, pan & stovetop
    COOKING METHOD:  blending, stir-frying

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    INGREDIENTS FOR THE DRIZZLE

    • ⅓ cup (85 g) natural peanut butter

    • 1 tablespoon (18 g) red miso, more if needed

    • Juice from 1 lemon (2 tablespoon [30 ml])

    • 2 teaspoon (10 ml) toasted sesame oil

    • 2 teaspoon (13 g) agave nectar or brown rice syrup

    • 2 ½ tablespoon (15 g) chopped scallions

    • 1 clove garlic, minced

    • 1 tablespoon (15 ml) brown rice vinegar or seasoned rice vinegar

    • ⅓ cup (80 ml) water, more if needed

    INGREDIENTS FOR THE KALE AND 'PEAS

    • 2 teaspoon (10 ml) sesame oil

    • 1 small red onion, chopped

    • 1 ½ cups (256 g) cooked chickpeas

    • 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 oz [397 g]), ribs removed, washed and chopped

    METHOD

    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 by Celine Steen:





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    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, and mostly gluten-free.



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