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Chickpea + Miso Aglio e Olio
This is my take on a chickpea aglio e olio, finished with white miso for extra depth and savouriness. It’s simple, comforting and full of flavour - and one of those meals that comes together easily but still feels generous and satisfying.
Ingredients
Ingredients
- olive oil, plus extra to serve
- shallot, peeled + thinly sliced
- garlic cloves, peeled + sliced
- chilli flakes
- jars of chickpeas, including their liquid
- white miso paste
- nutrition yeast
- lemon juice
- sundried tomatoes, sliced
- salt + pepper
- fresh parsley , leaves picked
To serve (optional)
- crusty bread
Method
- 1
Heat the oil in a wide frying pan over a medium heat. Once hot, add the shallot and fry for 3 minutes until softened.
- 2
Add the garlic and red pepper flakes and fry everything for another 3 minutes.
- 3
Tip the chickpeas into the pan along with their liquid. Add a little extra water if needed so the chickpeas are just covered. Bring to the boil then simmer on a medium-high heat for 10-15 minutes or until the sauces thickens.
- 4
Stir in the miso paste until dissolved.
- 5
Add the nutritional yeast, squeeze of lemon juice, sundried tomatoes and pinches of salt and pepper.
- 6
Divide between bowls and finish with an extra glug of oil, a scattering of parsley leaves and some black pepper.
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Community reviews
Rated 4.8 out of 5 from 5 reviews
- Mai
“delicious”
- So simple and tasty
“Although quite a light meal on it's own. We had it with sweet potato fries, quinoa and salad to bulk it up.”
- Graeme
“This is delicious. An umami sensation!”
- Carmel
“Tasty”
- Chloe
“flavours are beautiful ✨”