Whip up these peanut miso chickpeas when you need a quick and easy dinner in less than 30 minutes. Coated in a tasty sauce blend of miso and peanut butter.
- 1 tsp miso
- 1/4 cup warm water
- 1/2 small onion, diced
- 1/2 cup sliced mushrooms
- 1 cup broccoli florets
- 2–3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 can chickpeas, rinsed and drained
- 1 tbsp natural peanut butter, salted
- 1 tbsp soy sauce
- 1 tsp garlic chili sauce
- 1/2 cup vegetable broth or water
- Prep all vegetables and aromatics as described in the instructions.
- In a small bowl, add warm water and miso paste. Mix together with a fork to make sure miso is fully dissolved.
- Heat a pan to medium heat. Once the pan comes to temperature, add in onion and mushrooms.
- Allow to sit on the heat for a minute and then move around to saute for about 1-2 minutes until onions are translucent.
- Add in broccoli florets, and move around in the pan with a small splash of water for about 1-2 minutes.
- Follow this by adding in garlic and ginger and continuously saute this mixture until garlic and ginger are fragrant, about 1 minute.
- Add chickpeas, soy sauce, garlic chili sauce, peanut butter and vegetable broth and stir to combine.
- Allow mixture to come to a simmer and cook for 3 minutes.
- Add in miso mixture, stir well and allow to cook until broth thickens as desired, about 2 minutes.
- Remove from heat and serve with rice.
- This recipe was tested with almond butter and is a great swap for peanut butter. You can also do this with other seed butters as well if you have an allergy.
- Feel free to add additional vegetables, but be aware not to overcook delicate veggies too early.
- I used a mellow miso for this. Feel free to opt for white to yellow miso for this dish especially if you are new to miso.
- Double the recipe if you’d like to meal prep this meal for the week.
- To make this dish gluten free, use gluten free soy sauce or wheat free tamari.
Keywords: miso, peanut butter