Kale Chickpea Stir Fry with Miso Peanut Sauce

runningonrealfood.com

Vibeke Kale Vale

subheading: For the Drizzle:

⅓ 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 ½ tbsp ( 15 g) chopped scallions

1 clove garlic, minced

1 tbsp ( 15 ml) brown rice vinegar or seasoned rice vinegar

⅓ cup ( 80 ml) water, more if needed

subheading: For the Kale and Chickpeas:

2 tsp ( 10 ml) sesame oil

1 small red onion, chopped

1 ½ cups ( 256 g) cooked chickpeas

2 large cloves garlic, minced (to taste)

½ tsp sea salt

½ tsp smoked paprika

¼ tsp chipotle powder

1 large bunch kale (about 14 oz [397 g]), ribs removed, washed and chopped

subheading: Optional, For Serving:

roasted or baked sweet potato

sesame seeds for topping

Directions at runningonrealfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer