These easy miso-sesame chickpeas are flavorful, easy to make, and are the perfect 5-ingredient recipe.
I’ve been sharing a ton of vegan recipes on my new vegan recipe blog, Exploring Vegan, but I didn’t want to stop sharing vegan recipes on Tried & True! These miso-sesame chickpeas are made with just a few ingredients for the most delicious, easy quick dinner or lunch.
You’ll love this 5-ingredient recipe. It’s easy to make and loaded with so much flavor. It’s a great foundational recipe that is the perfect vehicle for any number of toppings you might have in your crisper or pantry.
For these miso-sesame chickpeas, I used yuzu miso but any white miso will do here! You could try it with red miso if you want a stronger miso flavor.
How to make easy miso-sesame chickpeas:
Making this recipe is a breeze. Here’s what you need:
- 1 tablespoon sesame oil (NOT toasted sesame oil!)
- 1 large shallot, peeled and diced
- 1 cup pearl couscous
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 tablespoon white miso
- 3 cups water, more if needed
- Salt and pepper to taste
Optional garnishes:
- Shichimi Togarashi or sesame seeds and chili flakes
- Minced scallions
- Sesame oil for finishing
Now, as a rule, when I develop 5 ingredient recipes, I never count water, salt, or pepper. This is a great foundational recipe that uses just a few ingredients. If you have some of those optional ingredients in your pantry or crisper, throw them in!
To make this recipe, simply start by sautéing the shallot. Next, toast the couscous and then add the chickpeas. Dissolve the miso into hot water and then pour it in. Bring it to a low boil and then reduce heat and simmer until the couscous is tender, about 12–15 minutes. That is literally all there is to it. This meal is a dream come true for when you need a quick bite to eat and don’t feel like ordering takeout!
Easy Miso-Sesame Chickpeas
Equipment
- Wide pot
Ingredients
- 1 tablespoon sesame oil NOT toasted sesame oil
- 1 large shallot peeled and diced
- 1 cup pearl couscous
- 2 15- ounce cans chickpeas drained and rinsed
- 1 tablespoon Yuzu miso or your favorite white miso
- 3 cups water more if needed
- Salt and pepper to taste
Optional garnishes:
- Shichimi Togarashi or sesame seeds and chili flakes
- Minced scallions
- Toasted sesame oil for finishing
Instructions
Sauté the shallot:
- Heat the sesame oil in a wide pot over medium heat. Once hot, add the shallot and cook for 3 minutes until it just begins to soften. Season with salt.
Toast the couscous:
- Add the pearl couscous and cook for 3 minutes more until it begins to toast and turn golden brown.
- Add the chickpeas and season all over with salt and pepper.
Prepare the miso:
- Add the water to a large glass measuring cup. Microwave it for 1 minute until hot. Add the miso and whisk until combined. Set aside.
- Simmer the chickpeas:
- Pour the miso water into the pot and stir to combine. Bring to a low boil. Reduce heat and simmer for 12-15 minutes or until the couscous is tender. Taste and season with salt and pepper.
To serve:
- Ladle the chickpeas and pearl couscous into bowls. Garnish with Shichimi Togarashi and minced scallions if you like. Enjoy!
This is even tastier if you use the chick pea water from the cans instead of draining them and using fresh water
A good tasty wholesome dish for all cooks regardless of skill.