Miso Chickpeas with Garlicky Greens
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
Ingredients
For the Miso Chickpeas
<item-todo-done>2 shallots<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 x 700g jar of chickpeas<item-todo-done><item-todo-done>1 tbsp white miso<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Garlicky Greens
<item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> handful of cavolo nero<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done> flaky sea salt<item-todo-done>
To Serve
<item-todo-done> chilli oil<item-todo-done><item-todo-done> toasted sourdough<item-todo-done>
Before you start
Two frying pans | Garlic crush
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
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
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