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KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING by

Source: www.runningonrealfood.com/

Tags: #vegan, #maindish

PREP TIME: 10 MINS COOK TIME: 10 MINS TOTAL TIME: 20 MINUTES

So quick and easy, this flavor-packed, smoky stir-fry is great served alone. Its also a perfect match with roasted sweet potatoes to make for a colorful complete meal.

Ingredients

For the Drizzle
1/3 cup (85 g) natural peanut butter
1 tbsp (18 g) red miso, more if needed
Juice from 1 lemon (2 tbsp [30 ml])
2 tsp (10 ml) toasted sesame oil
2 tsp (13 g) agave nectar or brown rice syrup
2 tbsp (15 g) chopped scallions
1 clove garlic, minced
1 tbsp (15 ml) brown rice vinegar or seasoned rice vinegar
1/3 cup (80 ml) water, more if needed
For the Kale and Chickpeas
2 tsp (10 ml) sesame oil
1 small red onion, chopped
1 cups (256 g) cooked chickpeas
2 large cloves garlic, minced (to taste)
tsp sea salt
tsp smoked paprika
tsp chipotle powder
1 large bunch kale (about 14 oz), ribs removed, washed and chopped
Optional, For Serving
roasted or baked sweet potato
sesame seeds for topping

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 chickpeas, 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 roasted sweet potatoes 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.

Servings: 4

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