40gkalestalks removed (1 large handful / about 1½ cups chopped)
Optional: 80g chopped vegetables such as cabbage or courgette½ cup
Instructions
Prepare the base flavours
Finely slice the scallions. Peel and finely chop the ginger and garlic.
Sauté the aromatics
Heat the olive oil (if using) in a large pan over medium heat. Add the scallions, ginger, and garlic. Cook for 1–2 minutes, stirring, until fragrant.
Add the beans and spices
Drain and rinse the lentils and chickpeas. Add them to the pan along with the chilli powder. Stir well to coat in the spices.
Create the creamy broth
Pour in the vegetable stock. Stir in the peanut butter until fully dissolved. Simmer for 2–3 minutes.
Add greens and finish
Spoon a little hot broth into a small bowl and mix with the miso paste to loosen, then stir it back into the pan. Add the chopped kale and any optional vegetables. Cook for 1–2 minutes more, until the greens are wilted.
Taste and serve
Taste and adjust seasoning if needed. Serve warm as is, or with wholegrain toast, brown rice, or quinoa.
Unlock 1000+ plant-based recipes for just €3.99/month.
Fresh recipes added every week
High-protein, family-friendly options
Meal inspiration when you need it
Instant access on web & app
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 1000+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
