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Miso Chickpeas with Garlicky Greens

  • Super simple
  • 0:30 m
  • 10 ingredients

Fast, easy and packed with plant-power, our Miso Chickpeas are your new go to for a quick and hearty dish! Ready in under 30 minutes this recipe is all about that umami punch and is perfect for a speedy supper, easy lunch or even a weekend sharer. Served with garlicky spinach and cavolo nero, fiery chilli oil and toasted sourdough this is our shout-out to all you bean lovers!

Serves: 4

Ingredients

For the Miso Chickpeas

  • 2 shallots
  • 1 tbsp plant-based butter
  • 1 x 700g jar of chickpeas
  • 1 tbsp white miso
  • ½ lemon
  • salt and pepper to taste

For the Garlicky Greens

  • 3 cloves of garlic
  • 2 tbsp olive oil
  • handful of cavolo nero
  • ½ lemon
  • flaky sea salt

To Serve

  • chilli oil
  • toasted sourdough

Before you start

Two frying pans | Garlic crush

Step 1

For the miso chickpeas

  • Peel and roughly chop the shallots
  • Set a frying pan over medium heat and melt the butter. Once melted, add the shallots and gently saute for 2 minutes. Add the chickpeas, their liquid (if using jarred chickpeas) and a big splash of water to the pan. Bring to a simmer and cook for 5 minutes, occasionally stirring
  • If you use chickpeas from a tin, drain and rinse the chickpeas and add them to the pan with extra liquid, and simmer for at least 15 minutes, so that they soften all the way through
  • In a small dish, stir 2 tbsp water through the miso paste and allow it to dissolve in the heat of the pan
  • Whilst the beans are cooking, sauté the greens

Ingredients

  • 2 shallots
  • 1 tbsp plant-based butter
  • 1 x 700g jar of chickpeas
  • 1 tbsp white miso

Step 2

For the garlicky greens

  • Peel and finely chop or crush the garlic
  • Tear the cavolo nero leaves from the stems
  • Heat the olive oil over a medium heat. Add the garlic and gently cook for 1 minute until golden, taking care not to burn it. Toss the cavolo nero into the garlicky oil and allow to wilt. Squeeze of the juice from ½  a lemon and season with salt

Ingredients

  • 3 cloves of garlic
  • 2 tbsp olive oil
  • handful of cavolo nero
  • ½ lemon
  • flaky sea salt

Step 3

Finish and serve

  • Squeeze the juice from ½ lemon over the chickpeas. Taste and season to perfection
  • Top the chickpeas with the garlicky greens and a big drizzle of chilli oil
  • Serve straight from the pan with toasted sourdough for dipping

Ingredients

  • ½ lemon
  • salt and pepper to taste
  • chilli oil
  • toasted sourdough