Brothy Chickpeas with Red Miso + Kale
my favorite laid back meal that never misses
welcome back I feel like its been a while cause I took a little break but nonetheless I am back, with a super simple yet super satisfying brothy bean situation. now i know most of us have a lonely can of chickpeas sitting in the pantry waiting for a greater purpose and that is when its time to make comforting brothy beans.
they come together pretty quickly but what I think really makes this - is the tomato paste, full fat coconut milk and red miso paste making this very creamy and full of umami flavor - and I would argue that eating it with a piece of fresh bread is essential.
Brothy Chickpeas with Red Miso + Kale
yields 2 servings / prep and cook time is 45 min
Ingredients
* olive oil for sauteing *
1/2 cup - diced yellow onion
2 tbsp - minced garlic
1 can / 15 oz - canned chickpeas ( strained )
2 tbsp - soy sauce
1 tbsp - tomato paste
2 cups - warm vegetable stock
salt and pepper to taste
1 tbsp - red miso paste
1 can / 13.5 ml - canned full fat unsweetened coconut milk
1/4 cup - lemon juice
2 cups - chopped kale
What you will need:
a large sauté pan
spatula / spoon or tongs to cook with
cutting board + chef knife
micro plane ( optional )
measuring cups + spoons
Instructions
Prep
There is nothing worse than going to make something and realizing you don’t have the stuff ! First things first gather your mise en place, measure out the needed ingredients and chop your onions, garlic and kale.
Sauté the onions, garlic and chickpeas
In a warm sauté pan, sauté the onions and garlic till golden before adding in the strained chickpeas. Toss around to let everything combine evenly and season with a bit of soy sauce. Allow this to sort of caramelize for a minute before stirring in the tomato paste. Toss all of this around for a minute or two to allow the tomato paste to integrate well before pouring in the vegetable stock and seasoning to taste with salt and pepper. Let this simmer on low heat for maybe 25 minutes to let the chickpeas soften.
Add in all the things
Once the chickpeas has softened and about 20 minutes have passed, add in the miso paste and stir in well. Let that mingle for a minute before pouring the coconut milk and lemon juice. Give this a good stir and allow to come to a simmer on medium to low heat. Once this is bubbling / simmering, add in the kale, cover the pan with a lid and turn off the heat, letting the kale wilt and cook with the heat from the pan and broth.
Plate and serve
You can enjoy and serve these brothy beans on their own or over some rice. My favorite way to eat these is with a nice piece of fresh sourdough to soak up all the goodness. Save any left overs in a food safe, air tight container in the fridge for up to 1 week in the fridge.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3