Red Meat Allergy Friendly Miso-Sesame Chickpeas with Tomatoes
Total time30 min
Prep time10 min
Cook time20 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- ¼ tsp salt, plus more to taste
For the sauce
- 2 tbsp white miso paste
- 1 tbsp tahini
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 3 tbsp water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp sesame seeds, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the miso paste, tahini, toasted sesame oil, rice vinegar, honey, and water until smooth and pourable. Set aside.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as garlic can brown quickly.
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