Equipment
- stove
Ingredients
- ½ small red onion, finely chopped
- 5 garlic cloves, minced
- 1 tbsp tomato paste
- 15 oz canned chickpeas, drained
- 15 oz canned full fat coconut milk
- 2 tbsp miso paste
- 1 tbsp coconut aminos
- ¼ tsp crushed red pepper
- salt and pepper, to taste
- 2 cups baby spinach, chopped
- 4-5 basil leaves, chopped
Method
- Heat a large cast iron skillet over medium low heat. Add in the onions and garlic and sauté until tender and fragrant, about 2-3 minutes. If you would like to add a splash of cooking oil you can, otherwise add a small amount of vegetable broth or water as needed to deglaze.
- Add in the tomato paste and a splash of water and stir for 30 seconds to let the tomato paste caramelize. Pour in the chickpeas and coconut milk, and add the miso paste and coconut aminos. Stir to combine and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened.
- Add the crushed red peppers and season to taste with salt and pepper. Stir in the baby spinach until wilted. Sprinkle with fresh basil and serve hot. Can be enjoyed alone or served on top of steamed rice, massaged kale, or as an appetizer with crusty bread or naan for dipping.
Nutrition
Serving 1servingCalories 342kcalCarbohydrates 24gProtein 9gFat 25gSaturated Fat 20gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 758mgPotassium 568mgFiber 6gSugar 2gVitamin A 1550IUVitamin C 9mgCalcium 89mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
39 Responses
Jackie, you’re always outdoing yourself! This recipe is on repeat for us and is so simple to make. I add garam masala or tagine to this and the flavor is that much more layered.Thank you!
Love it! Simple ingredients. Easy to prepare. I added a little nutritional yeast adding a nudge to a cheese flavor….yum. My husband is not a chickpea fan so I gladly have it all to myself. I am new to the vegan community and this is a great way to start. 😋😋
Hey Cathy! Thanks so much for taking the time to rate and review this recipe. Welcome to the vegan community! It’s a wonderful place to be, I cannot wait for you to try more of my recipes 🙂
1,000% make this recipe. I make it quite often and when I do my husband eats 3/4 of the entire recipe! Super simple and full of flavor. But I also love everything I make from Jackie’s recipes!
Hey Andrea! This recipe is not safe around hungry bellies!! it’s seriously that good right?! So happy that you and your hubby are loving it!
If i could just comment with a series of drooling emojis, I would. This was sooooo delicious. I didn’t have coconut aminos so I used soy sauce and didn’t have to add any salt. I added a scant 1/4 tsp pepper. Will be making this regularly!!
So happy you enjoyed this recipe Stefanie!! Thank you so much for taking the time to rate and review this creamy miso chickpea dish and sharing your modifications!
This dish is SO easy and SO delicious! The miso really elevates it. I will be making this often. Thank you!!
Hey Alicia, so happy you enjoyed this recipe! Thanks so much for taking the time to rate and review. Miso is my secret weapon often! It’s just the bomb
I can count on one hand the number of times I’ve made a meal for our family of six that everyone liked. With kids 5-12 years-old, this meal is now a regular! It truly is quick, tasty, and pairs great with a loaf of sourdough. Thanks for sharing!
Hey Megs! I am so happy to read that this is approved by the whole family of 6 – what an accomplishment!! If everyone loved this you should definitely try my other one pot recipes – quick clean up and the perfect amount of flavors that everyone can enjoy 🙂 Thank you so much for the rating and review!
This recipe is both delicious & quick to put together!! My 11year old son exclaimed he loves it! (I forgot I was generous on the red pepper flakes but he’s eating it!). This is definitely now in our rotation! Had with basmati rice and naan
Hey Lori, so happy that this is kiddo approved and you found is quick and delicious!! I appreciate the review 🙂
Made this last night for myself and my husband. It was SO good! And so easy. I doubled the recipe so we’d have leftovers, which will not last long.Will definitely be making it again, for the kids as well.
Hey Jillian! This recipe is wicked as leftovers – good move doubling up. Love that it’s a recipe the whole family can enjoy 🙂
This was so delicious, probably one of my favourite meals I have tried! It was incredibly easy to make. I topped it with a crunchy tofu crumb as well for some extra protein.
Hey Linda, I’m so happy that you enjoyed this recipe and are considering it a fave!! Thank you so much for the rating and review, I love the idea of crumbled tofu on top!
Any suggestions for sub coconut milk? I know the creamy texture will be lost without it, but would almond milk still produce a decent flavor profile? Am trying to really lower fat foe initial weightloss goals.
Hi Chris! Almond milk would work okay, but I would start with a small amount and increase slowly so it doesn’t get too watery. You could also use blended silken tofu, or a combination of blended silken tofu + almond milk for a lower fat, higher protein option!
This is a great recipe. It seemed like a lot of coconut milk for one can of chickpeas, so I used two and that also seemed fine. Flavors are great. Planning to repeat it today as I have an abundance of dhickpeas on him.
Hey Sam, thanks for sharing your modifications! I’m glad that you enjoyed this recipe and anticipate making it again 🙂
Made it as written, except I kept out the crushed pepper and salt and pepper, and I used low sodium soy sauce instead of coconut aminos. It was plenty salty without any salt added! The flavors came together magically over the simmer time! Basil made it extra yummy. Served with fresh homemade flatbread and nothing else, felt like a complete enough meal with the amount of spinach in there. Served it to my omnivore husband and he was happy with it! I suggested that we use chicken in it next time, he said nope he likes the chickpeas (wahooo!). He’s always been omnivore and is the meat and potatoes type, I was vegan for 8 years and now eat meat but sometimes I just want me a buncha beans!
Thanks for an awesome recipe, I’ll certainly be making this again!
Hey Kate, thanks for sharing all of this and your modifications. Glad to hear this worked out for you and your husband enjoyed it as well! I hope you’ll make many more recipes. Appreciate you taking the time to review and rate 🙂
I love this recipe so much! Comes together so quickly and the flavor is incredible! It’s a weekly staple on our dinner table. Thank you!!
I enjoyed the creamy miso element to this dish, but found it too sweet overall (I love my savoury!) so I’m planning on making this again without the tomato paste 👍 thank you for recipe x
Hey Taryn, I’m glad you made this recipe and are going to give it another try! I always encourage people to tailor the ingredients to fit their own preferences so love that you’re going to opt for no tomato paste next time
Is there a way to reduce the sweetness of this dish without removing the tomato paste? It’s so delicious! Though I also find it too sweet for my preferences. But I also appreciate the concentrated non-sweet flavor notes of the paste. Wouldn’t have ever thought that’s where the sweetness was coming from—suspected the coconut milk!
Hi Danielle! I’m so glad you enjoyed this recipe. The coconut aminos are also adding a touch of sweetness to this dish, so perhaps try using tamari or soy sauce instead, and starting with about half the amount and adjusting to your taste. Let me know how it goes!
Delicious. It was indeed easy and quick. Had it with rice, and a green salad, and dinner was done! Looking forward to trying this with other beans, too. Thank you for a great recipe!
Hey Siani, I appreciate your review and rating on this recipe! I love that you shared out the chickpeas with salad and rice – they definitely pair beautifully! Look forward to seeing what else you try
The creamy miso chickpea was amazing! My husband can’t stop telling people about it. I doubled the red peppers and added them during the cooking time instead of at the end. We like heat. Served it over tiny elbow noodles, ended up like a mac and cheese.
Tried it for dinner last night with naan, my husband was a bit skeptical at first but we both enjoyed how all the flavors combined! I had everything except the fresh basil, but will try some with the leftovers which I’m excited for. Thanks for such a tasty recipe.
Hey Roberta! Love that your husband gave it a tried regardless of the skeptic feels! I hope you turned him into a Jackfruitful believer and hes ready for some other recipes! Thanks for the review and comment on this recipe!
I came across this wonderful recipe whilst searching for what to make for dinner last night! With My meat eating Dad, veggie Husband and 3 kids this recipe did not fail to impress. It was easy to prepare, had it with rice and nan and it was absolutely delicious! Try it tonight, oh and by the way everyone finished their plateful!
Thank you
👍🙏❤️
Hey Abby, so happy that this recipe was enjoyed by the whole family! Thank you for your review and comment 🙂 Can’t wait for you to share all the other recipes with them too! Happy cooking 🙂
Do you have the nutrition information available for your recipes? thanks, Debbie
Hey Debbie, Sorry but at this moment in time I don’t have all the macros for my recipes. However something fun will be coming soon so stay tuned!
This is a soul warming dish that Jackie has created. Who doesn’t a one pan dish?! This recipe is so creamy and an absolute crowd pleaser. My parents couldn’t stop eating it. They said it was addicting and I agreed! Thanks Jackie!
Hey Kara! Thank you for such a raving review! I am so happy that you shared this meal with your parents and they loved it 🙂