Creamy Miso Chickpeas
Serves 25 mins prep10 mins cook
A quick and delicious one-pan vegan dish made with chickpeas, creamy coconut milk, and flavored with miso. Ready in under 15 minutes, this dish is not only gluten-free but also packed with protein. Serve over brown rice or sautéed vegetables for a complete meal.
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What you need
Instructions
1: Heat olive oil in a large skillet over medium heat. 2: Add the tomato paste and coconut aminos, and stir to combine. Let cook about 30 seconds to caramelize the tomato paste. 3: Add the beans, coconut milk, salt, onion powder, garlic powder, and cayenne pepper. Stir well to combine. 4: Stir in the miso paste until completely dissolved. Let simmer for about 10 minutes, stirring occasionally, until the sauce has thickened. 5: Stir in the baby spinach or kale until wilted. Serve hot and enjoy!View original recipe