"I made these peanut miso chickpeas earlier this week and got a lot of questions about them. 👌🏽 These chickpeas are so yum, and I’ve been making this creamy bowl at least once a week recently. 🥣 I just posted about them on the blog so if you need to bookmark, feel free to do so (I also really appreciate it as I’ve been putting an effort in uploading them more frequently—you can find a link to them in my profile). 🙃 On to the yum. Recipe below!"
Peanut Miso Chickpea Bowl
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A Note from Feedfeed
Miso adds a tangy, bright taste to this chickpea bowl, rich with the addition of peanut butter, soy sauce and spicy chili garlic sauce to round it out. Perfect for lunch or dinner, it reheats exceptionally well!
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 teaspoon white miso
- 1/4 cup warm water
- 1/2 small onion, diced
- 1/2 cup mushrooms, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic sauce
- 1/2 cup vegetable broth or water
Method
Step 1
In a small bowl, add warm water and miso paste. Mix together with a fork to make sure miso is fully dissolved.
Step 2
Heat a medium pan on medium heat. Once the pan comes to temperature, add in onion and mushrooms. Allow to sit without moving for 1 minute and then move around for about 1-2 minutes, until onions are translucent.
Step 3
Add in broccoli florets, and move around in the pan with a small splash of water for about 1-2 minutes. Follow this by adding in garlic and ginger and continuously saute this mixture until garlic and ginger are fragrant, about 1 minute.
Step 4
Add chickpeas, soy sauce, garlic chili sauce, peanut butter and vegetable broth and stir to combine.
Step 5
Allow mixture to come to a simmer and cook for 3 minutes. Add in miso mixture, stir well and allow to cook until broth thickens as desired, about 2 minutes. Remove from heat and serve with rice.