Miso Chickpeas
v3
Ingredients
2 cans chickpeas, drained and rinsed
2-4 tablespoons miso paste (white or yellow miso is preferred)
miso pastes vary in potency, so start small and add until you can taste it!
1 can coconut milk
2 medium potatoes, peeled and diced
1 full onion, red or white, diced
3 cloves garlic, minced
2 cups fresh spinach, chopped
1/4 cup fresh basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
To taste: 1 teaspoon sesame oil
To taste: 1/2 teaspoon red pepper flakes
Optional: crushed peanuts for crunchy garnish
Instructions
Prepare the Ingredients:
Chickpeas: Drain and rinse the chickpeas with cold water.
Potatoes: Peel and dice the potatoes into bite-sized pieces.
Garlic: Mince the garlic cloves.
Onion: Peel and dice
Spinach: Wash and dry the spinach.
Basil: Wash, dry, and chop HALF of the fresh basil.
Begin cooking the onions:
In a large pot set on low, add diced onion, olive oil and a pinch of salt.
Cook until they are soft and translucent.
Add the Garlic and Potatoes:
While the pot is still on low, add minced garlic.
We keep the pot on low so the garlic does not over cook, making the dish bitter.
Add the diced potatoes in with the garlic, stirring everything together immediately.
Add Chickpeas:
Add the drained chickpeas to the skillet.
Stir in 1 tablespoon of soy sauce (or tamari) and let it simmer for 5 minutes
Add the Miso Paste:
Stir in the miso paste and cook for another 1 minute, letting it dissolve into the garlic oil.
Complete the Sauce:
Slowly pour in the coconut milk while stirring continuously to combine it with the miso paste.
Bring the mixture to a gentle simmer.
Add two full sprigs of basil to the sauce to simmer with everything. (Keep full so they are easier to remove later)
Incorporate Spinach:
Turn the heat off
Stir in the chopped spinach and stir until the spinach wilts.
Add 1 teaspoon of sesame oil
Finish with Basil and Seasoning:
Stir in the chopped basil.
Taste and adjust seasoning with salt and pepper.
Serving Suggestions
Over Rice: Serve this creamy dish over steamed rice for a complete meal.
With Bread: It pairs wonderfully with warm pita or naan.
As a Side: It can also be a rich side dish for a protein main course.
Tips
Make It Vegan: This recipe is naturally vegan, but always check that the miso paste and soy sauce you use are vegan-friendly.
Adjust Thickness: For a thicker sauce, let it simmer longer on low, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken. Collagen powder is a nice addition here too, and adds a little extra protein as well.
Vegetable Variations: Add other vegetables like carrots or bell peppers.
Pictured with plain greek yogurt, EVOO, torn basil, crushed peanuts, pepper, parm
Yum yum yum ⭐️
Looks awesome! Can't wait try make some!