Miso and Peanut Butter Chickpeas

 Hi, this recipe is from the Guardian's 'Feast' magazine, on page 3, issue no.157 Saturday 16th Jan written by Yotam Ottolenghi, or you can access it online too. 

Oh my goodness, this recipe was so delicious and not too spicy, I honestly was really surprised that it worked without the miso, it had a nice amount of spice and a good amount of peanuts in, which added a really delicious crunch to the salad. I served it as a main atop a bed of spinach, but it would also be delicious with rice or on a pitta bread or wrap. As well as this, it is Vegan! For the final days of Vegan-uary, you could make this and 100% end on a high. I will definitely be making this again and I hope you love it too! 

Enjoy!

Hazel :)

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Dietary Info:

-Gluten-Free

-Vegan

-Vegetarian

-Dairy-Free

-Contains Nuts 

{For those with a nut allergy you could use croutons instead of fried peanuts and if you have a specific peanut allergy, use this soya nut butter instead. However, if it it nuts in general, check out this blog for some nut-free nut-butters.}

Method:

For the roast chickpeas:

-4 garlic cloves, peeled and crushed

-15g piece fresh ginger, peeled and finely grated {I used about 1tsp dried.}

-2tbsp white miso {I don't have any miso, so I couldn't add any.}

-2tbsp smooth peanut butter (ideally one with no added sugar or salt) {Mine had sugar and salt so I omitted the maple syrup from this section.}

-1tbsp maple syrup

-2tbsp lime juice

-75ml olive oil

-1tsp chilli flakes {I used chilli powder.}

-1tbsp cumin seeds {I used ground cumin.}

-Salt and black pepper

-2 x 400g tins chickpeas, drained (480g net weight)

For the dressing:

-75ml olive oil

-75ml fresh lime juice (ie, from 4-5 limes) {I used bottled lime juice.}

-3tbsp maple syrup

-1 garlic clove, peeled and crushed

For the salad:

-1tbsp olive oil

-150g salted and roasted peanuts

-200g radishes, thinly sliced

-1 cucumber, deseeded and cut into ½cm-thick slices (200g)

-8 spring onions, thinly sliced on an angle (100g)

-70g coriander, roughly chopped {I didn't use any of this.}

-100g crispy fried shallots or onions (homemade or shop-bought, optional) {I also didn't use this, but I did top with olives, which added a nice salty touch.}

Method:

1:Heat the oven to 240℃/220℃ fan/475℉/gas 9. In a medium bowl, mix the garlic, ginger, miso, peanut butter, maple syrup, lime juice, olive oil, chilli, cumin and a half-teaspoon of salt. Add the chickpeas, toss to coat, then spread out on an oven tray lined with greaseproof paper. Roast for 20 minutes, stirring once halfway, then remove and leave to cool.

2:Mix all the dressing ingredients with a teaspoon of salt and a good grind of pepper.

3:For the salad, put the oil in a small pan on a medium heat, then fry the peanuts, stirring regularly, for five minutes, until lightly browned all over. Leave to cool, then roughly chop.

4:To assemble the salad, mix the radishes, cucumber, spring onions and coriander with the dressing, then arrange half this salad on a large plate. Scatter half the chickpeas and half the peanuts on top, then repeat with the remaining salad, chickpeas and peanuts. Scattering over a few crispy shallots/onions, and serve with the remaining shallots in a bowl alongside. {I prepared this in the morning, so left it in a bowl in the fridge and served it on plates with sliced olives.}