Xanthan Gum Free Miso-Sesame Chickpeas with Tomatoes
Total time30 min
Prep time10 min
Cook time20 min
4.8(9)
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Learn more →Ingredients
4 servings
- 2 tbsp 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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