A gorgeous and yummy flavour combination - this recipe Smoky Kale and Chickpeas from Celine Steen's new book Bold Flavoured Vegan Cooking will delight you!
- 1/3 cup (85g) natural peanut butter
- 1 tbsp red miso
- Juice from 1 lemon
- 2 tsp toasted sesame oil
- 2 tsp agave nectar or brown rice syrup
- 2 1/2 tbsp chopped scallions
- 1 clove of garlic minced
- 1 tbsp brown rice vinegar
- 1/3 cup water more if needed
- 2 tsp sesame oil
- 1 small red onion chopped
- 1 1/2 cups (256g) cooked chickpeas
- 2 large cloves of garlic minced
- 1/2 tsp smoked sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle powder
- 1 large bunch of kale ribs removed, washed and chopped
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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.
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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 the drizzled sauce on top.
Reprinted with permission from Bold Flavored Vegan Cooking: Plant Based Recipes with a kick by Celine Steen, published by Page Street Publishing.