Creamy Miso Chickpeas

Try this Creamy Miso Chickpeas for a quick, healthy, and comforting meal ready in just 20 minutes. This one-pan recipe combines chickpeas, coconut milk, and miso paste for a hearty, satisfying dish that's filled with rich, umami flavor. Serve over rice, massaged kale, or with crusty bread or naan for a versatile and satisfying dish that can be a main course, side dish, or appetizer!

Course Dinner, lunch, Main Course, Side Dish

Cuisine American, vegan

Keyword 30 minute meals, creamy vegan sauce, dairy free, gluten free, grain free, plant based

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 342kcal

Author Jackie Akerberg

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

Instructions

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