Kale With Chickpeas In Peanut Sauce Recipes

CRUNCHY CHICKPEA KALE SALAD WITH PEANUT GINGER DRESSING

Steps:

• Heat the sesame oil in a pan over medium heat. Add the chickpeas, soy sauce, sriracha and garlic powder to the pan. Sauté for 5-7 minutes.*
• While the chickpeas are cooking, prepare the dressing. Combine all of the ingredients in a bowl and stir to combine. Add water until desired consistency is reached. Taste and adjust seasoning as needed.
• To assemble, add kale, cabbage, carrots, cilantro, peanuts, green onions and chickpeas to a bowl. Toss to combine.
• Serve in bowls and top with desired amount of dressing.

INDIAN KALE WITH CHICKPEAS

Steps:

• Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
• Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

CHICKPEA AND KALE CURRY

Steps:

• Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
• Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.

KALE WITH CHICKPEAS AND TAMARIND

Steps:

• Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

KALE WITH CHICKPEAS IN PEANUT SAUCE

Steps:

• Melt peanut butter in microwave. Mix in tomatoes and chickpeas and set aside.
• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Coat large sauté pan or pot (5 qt or more) with oil. Add onions and mushrooms and cook over medium heat, adding small amounts of water if needed to prevent sticking. Continue cooking until onions are soft.
• Add kale with small amount of water and cook until wilted. You many need to add kale in batches if it won't all fit. Add small amounts of water as needed to prevent sticking. Cook to desired doneness.
• Add peanut mixture to kale and heat through, mixing thoroughly.

KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING

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 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.

KALE STIR-FRY WITH PEANUT SAUCE

Steps:

• Combine peanut butter, soy sauce, 3 tablespoons lime juice, brown sugar, sesame oil, and garlic in a saucepan over medium-low heat. Cook and stir until just combined, 3 to 4 minutes, adding up to 1 tablespoon lime juice if sauce is too thick.
• Heat a wok over medium-high heat. Add wet kate and stir-fry until wilted, 2 to 3 minutes.
• Combine peanut sauce and kale and serve.

KALE SALAD WITH PEANUT SAUCE

Steps:

• Take the Kale off the stalks and blanch in boiling salted water for 2 minutes.
• Take it out of the boiling water and put it into an ice water bath to stop cooking and keep kale bright green.
• Make the dressing: combine garlic, ginger, salt, brown rice syrup, brown rice vinegar, soy sauce, and cayenne pepper in a blender until smooth.
• If it is too thick, add hot water 1 tbsp at a time until dressing is desired consistency.
• Remove kale from water and drain as much water out as possible. If you want, you can use paper towels to get more water out.
• Toss with the dressing and mix in some red onions sliced very thinly and chopped peanuts.
• There may be some dressing left over- it will keep in the fridge for a few days.

SPICY KALE AND CHICK-PEA STEW

Steps:

• In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the orégano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.