Chickpeas miso soy sesame (Print Version)
# Ingredients:
01 -
500 g of cooked chickpeas
02 -
2 shallots
03 -
1 tbsp barley miso
04 -
2 tbsp shoyu soy sauce
05 -
2 tbsp sesame oil
06 -
2 tbsp water
# Instructions:
01 -
Drain and rinse canned or jarred chickpeas thoroughly. If you're using homemade chickpeas, make sure they're properly cooked.
02 -
Peel the shallots and chop them into small, fine pieces.
03 -
Stir together the sesame oil, warm water, soy sauce, and miso in a bowl. Press the miso against the bowl to help it blend smoothly.
04 -
Place the chickpeas in an oven-safe dish. Scatter the chopped shallots on top, pour the sauce over everything, and mix well to coat.
05 -
Put the dish in the oven for 30 minutes at 200°C, until the chickpeas turn golden and the sauce thickens.
06 -
If needed, add a splash of warm water to loosen the sauce from the bottom of the dish. Pair the chickpeas with sesame seeds, fresh veggies, and a side like rice, couscous, or bulgur.
# Notes:
01 -
Miso can be tricky to mix. Push it gently against the side of the bowl to dissolve it better.