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

Dianne's Vegan Kitchen

Ready in: 45 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 2 tsp (13 g) agave nectar or brown
    Ethnic Foods;Health Foods
  • 1 tbsp (15 ml) brown rice vinegar
    Ethnic Foods;Oil, Vinegar, Salad Dressing
  • 1 ½ cups (256 g) cooked chickpeas
    Pasta and Rice;Canned and Jarred;Ethnic Foods
  • ¼ tsp chipotle powder
    Spices and Seasonings
  • 1 clove garlic, minced
    Produce
  • 2 large cloves garlic, minced (to taste)
    Produce
  • Juice from 1 lemon (2 tbsp [30 ml])
    Produce
  • 1 large bunch kale (about 14 oz [397 g]), ribs removed, washed and chopped
    Produce
  • 1/3 cup (85 g) natural peanut butter
    Nut butters, Jams, and Honey
  • 1 tbsp (18 g) red miso, more if needed
    Ethnic Foods
  • 1 small red onion, chopped
    Produce
  • rice syrup
    Health Foods;Baking
  • 2 ½ tbsp (15 g) chopped scallions
    Produce
  • ½ tsp smoked sea salt
    Spices and Seasonings
  • or seasoned rice vinegar
    Ethnic Foods;Oil, Vinegar, Salad Dressing
  • 2 tsp (10 ml) sesame oil
    Ethnic Foods
  • 2 tsp (10 ml) toasted sesame oil
    Ethnic Foods
  • ½ tsp smoked paprika
    Spices and Seasonings
  • 1/3 cup (80 ml) water, more if needed
    Beverages

Steps

  • 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.

Nutrition

  • Calories: 384.04  cal  (19.2%)
  • Fat: 18.07  g  (27.8%)
  • Saturated Fat: 3.22  g  (20.15%)
  • Carbohydrates: 48.05  g  (16.02%)
  • Sugar: 21.53  g  (23.92%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 594.12  mg  (25.83%)
  • Protein: 14.02  g  (28.04%)
  • Vitamin K: 242.04  µg  (230.51%)
  • Vitamin A: 3479.7  IU  (69.59%)
  • Manganese: 1.32  mg  (65.81%)
  • Vitamin C: 46.18  mg  (55.98%)
  • Copper: 0.86  mg  (43.07%)
  • Folate: 146.1  µg  (36.52%)
  • Fiber: 7.17  g  (28.68%)
  • Phosphorus: 235.73  mg  (23.57%)
  • Magnesium: 86.42  mg  (21.6%)
  • Vitamin B6: 0.38  mg  (18.84%)
  • Vitamin B3: 3.67  mg  (18.35%)
  • Iron: 3.08  mg  (17.14%)
  • Potassium: 569.78  mg  (16.28%)
  • Vitamin E: 2.38  mg  (15.87%)
  • Zinc: 2.01  mg  (13.39%)
  • Calcium: 121.83  mg  (12.18%)
  • Vitamin B1: 0.15  mg  (10.14%)
  • Vitamin B2: 0.13  mg  (7.89%)
  • Selenium: 4.75  µg  (6.78%)
  • Vitamin B5: 0.52  mg  (5.21%)

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