Chickpeas with sesame miso

This combo of chickpeas with sesame, miso, and soy sauce is my go-to for upgrading plain legumes with just pantry basics. The mix of miso and soy umami with toasty sesame oil turns these chickpeas into a bite that'll surprise you every time.

I whip this up when I need something easy but still filling, especially last minute. First time I made it for some vegetarian friends, they couldn't stop asking me for how I did it—even before we finished eating.

Ingredients

• 500 g chickpeas: organic if you can, for a bit extra flavor
• 2 shallots: sweeter and gentler than onions, makes things pop
• 1 tablespoon barley miso: gives the deep umami hit
• 2 tablespoons shoyu soy sauce: unpasteurized if you find it, it adds a nice depth
• 2 tablespoons toasted sesame oil: super nutty and rich
• 2 tablespoons water: helps thin the sauce just right

Simple Step-by-Step Directions

Finish the sauce:

If you want a saucier dish, splash some hot or warm water into the pan and gently pull up those tasty caramelized bits. This extra move lets you grab every drop of flavor clinging to the tin—it’s totally optional though.

Bake it:

Pop into a 200°C oven and check after about 30 minutes. You want the sauce to bubble away and start getting sticky, and for the chickpeas to crisp up at the edges. That’s where the flavor lives—don’t skip!

Mix it up:

Tip the chickpeas into a baking pan, making sure they’re in a flat, not-too-thick layer. Sprinkle those chopped shallots over the top. Pour your sauce all around, then toss it all so each chickpea gets coated.

Sauce time:

Gently stir miso, sesame oil, soy sauce, and warm water in a bowl. Mash the miso into the side so it dissolves—it can clump up. The sauce should end up smooth and a bit sticky-looking.

Chop the shallots:

Peel and mince your shallots super fine. This way, they’ll spread out and get their sweet flavors all through the dish when baked. The gentle sweetness will go right with that miso-soy thing you’ve got going.

Prep chickpeas:

Drain and rinse off canned or jarred chickpeas under cold water. Dry them well so you don’t end up with a watery dish. If you cooked your own from dry, all the better—they’ll have even better texture.

I especially love using miso here. It's a fermented Japanese staple that brings a depth I never got from anything else. One day, my kid started calling them "magic chickpeas" because she couldn’t believe how tasty some simple beans could get.

Storing and Using Leftovers

Just stash these chickpeas in a sealed container in your fridge and they'll last 3-4 days easy. They honestly taste better the next day since the flavors settle in even more. To reheat, use the oven—160°C for 10 minutes. Skip the microwave, or they'll dry right out.

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Possible Variations

No miso lying around? Try red curry paste or swap in a teaspoon each of ginger purée and tomato paste. It'll taste different but still awesome. Need it gluten-free? Just swap shoyu for tamari and you're set.

Serving Ideas

This dish is a real chameleon. Most times, I pile it over quinoa or brown rice to make it a meal. Want a fresh touch? Add some cucumber and yogurt salad or throw on a few spinach leaves so they wilt in the heat. Warm days? Serve it just above room temp with cherry tomatoes and fresh herbs—you’ll love it.

Background and Inspirations

This dish came from mixing classic Mediterranean chickpea traditions with big Japanese umami notes. Folks have eaten chickpeas all over the Mediterranean forever, but tossing in those bold, fermented Asian flavors just proves how good east-west combos can be.

Expert Tips

• Go for almost-tender chickpeas so they soak up that sauce better
• Keep sesame oil in your fridge to keep it from going off and hold onto the flavor
• For a richer hit, add a tablespoon of honey or maple syrup right into the sauce before baking

Frequently Asked Questions

→ Can I use dried chickpeas?

Sure! Soak them overnight, then cook them before starting this recipe.

→ What’s the best substitute for barley miso?

Rice or white miso are excellent alternatives with slightly lighter flavors.

→ How can I stop the sauce from drying out in the oven?

Keep an eye on it while baking, and add a splash of water if it starts looking too dry.

→ Can I toss in some veggies?

Totally! Try adding carrots, zucchini, or bell peppers to round out the dish.

→ What can I use instead of sesame oil?

Olive oil works, but sesame oil gives it that special nutty flavor that stands out.