Miso and Peanut Butter Chickpeas

Name: Miso and Peanut Butter Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 garlic cloves, peeled and crushed; 15 piece fresh ginger, peeled and finely grated; 2 tbsp white miso; 2 tbsp smooth peanut butter, ideally with no added sugar or salt; 1 tbsp maple syrup; 2 tbsp lime juice; 75ml olive oil; 1 tsp chili flakes; 1 tbsp cumin seeds; salt and black pepper; 2 x 400g tins chickpeas, drained 480g net weight; 75ml olive oil; 75ml fresh lime juice, 4-5 limes; 3 tbsp maple syrup; 1 garlic clove, peeled and crushed; 1 tbsp olive oil; 150g salted and roasted peanuts; 200g radishes, thinly sliced; 1 cucumber, deseeded and cut into .5cm thick slices; 70g coriander, roughly chopped; 100g fried shallots, optional

7 steps

Prep:15minCook:20min

This makes a great standalone lunch, but it also works as a side dish. I use unsweetened and unsalted peanut butter, but if your brand has added sugar and salt, just reduce the amount of maple syrup and salt with the chickpeas. The fried onions are a great final layer of crunch, but don’t worry if you don’t have any: just increase the amount of peanuts to 200g and sprinkle the extra 50g on top before serving.

Updated at: Thu, 17 Aug 2023 05:09:30 GMT

Ingredients

4 servings

Instructions

Step 1

Heat the oven to 240C (220C fan).

OvenPreheat

Step 2

In a medium bowl, mix the garlic, ginger, miso, peanut butter, maple syrup, lime juice, olive oil, chili, cumin and a half-teaspoon of salt.

Step 3

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.

Step 4

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

Step 5

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

Step 6

Put the radishes, cucumber, spring onions and coriander in a bowl with the dressing, toss to combine, then arrange half of the salad on a large platter.

Step 7

Scatter half the chickpeas and peanuts on top, then repeat with the remaining salad, chickpeas, and peanuts. Scatter some crispy shallots on top, and serve with the rest of the shallots in a bowl alongside