Chickpeas & Sesame Miso (Print Version)
# Ingredients:
01 -
2 shallots
02 -
500 g chickpeas
03 -
2 tbsp sesame oil
04 -
2 tbsp shoyu-style soy sauce
05 -
1 tbsp barley miso
06 -
2 tbsp water
# Instructions:
01 -
If you're using canned or jarred chickpeas, rinse them well under running water. For homemade chickpeas, make sure they're fully cooked and tender.
02 -
Peel the shallots, then dice them into fine pieces.
03 -
Grab a bowl and combine the miso, sesame oil, soy sauce, and warm water. Gently press the miso against the side of the bowl to mix it in properly.
04 -
Put the chickpeas into an oven-safe dish. Scatter the chopped shallots over the top and pour the sauce all over, stirring to coat everything evenly.
05 -
Pop the dish into the oven at 200°C for about 30 minutes. Bake until the chickpeas are golden, and the sauce has thickened a bit.
06 -
If needed, add a splash of warm water to the pan to scrape up any stuck-on sauce. Serve with sesame seeds as garnish, plus veggies and a side like rice, couscous, or bulgur.
# Notes:
01 -
Miso can be tricky to mix, so gently press it into the bowl to help it dissolve more easily.