Chickpeas, shiitake mushrooms, and kale are simmered in a miso-peanut sauce and served over rice in this simple vegetable-forward dinner. This recipe comes together in under 30 minutes and is a great way to use up produce!
Something about summer always leads to meals like these miso mushroom chickpeas. It's that combination of in-season produce and pantry staples that turns these recipes into my favorites.
This recipe features chickpeas simmered alongside a miso and peanut butter combination of tomatoes, kale, and shiitake mushrooms. Think salty, umami, and veggie-forward. It reminds me of a lot of a concentrated version of my Chickpea Sweet Potato Stew.
Consider it a "garden variety" recipe that will bend easily to whatever you have growing in your garden (or sitting in your fridge).
Looking for more ways to cook beans simply? Check out Stewed Great Northern Beans, Stewed Red Beans, or Red Pepper Chickpeas.
Ingredients
- Miso: I typically have white or yellow miso on hand, and for recipes like this they are very interchangeable. If you only have red miso, go ahead and use it.
- Peanut butter: I didn't add this until later tests, so I can confirm for those with nut allergies that the recipe is good without it. However, I like the extra depth that peanut butter adds.
- Chickpeas: One can of drained and rinsed chickpeas. This recipe would also be good with any variety of white beans.
- Kale: Any hearty green works well here. For example, and I think something like collard greens or swiss chard would be great.
- Shiitake mushrooms: I find that the chewiness of shiitakes works well here, but you can do other varieties of mushrooms if you already have them on hand.
- Garlic: Add an ample amount, adjusting to fit how much you like garlic.
- Tomato: A large ripe heirloom tomato yields the most delicious results, but any standard beefsteak tomato will get the job done.
Cassidy's tips
- Brown rice was my choice for the final version of this recipe, but I bet quinoa or farro would be good too.
- Or...serve over cheesy grits: I like to buy the 1 minute grits to keep this in the 30 minute meal range. I stir in butter and cheese to keep this meal from being too healthy (ha) and find that cheddar is always best, but I've had success with Parmesan and pecorino as well. You can easily veganize this.
- Up the protein by adding baked tofu (this Salt & Pepper Tofu is my go-to) or add diced tempeh straight to the pan.
Have leftover miso?
Instead of letting it sit in the back of your fridge, try it in one of these recipes.
Recipe
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Miso Mushroom Chickpeas with Cheesy Grits
Ingredients
- rice or quinoa for serving
- neutral oil as needed
- 5 ounces shiitake mushrooms
- 1 small sweet yellow onion
- 4 packed cups kale
- 1 large heirloom tomato or beefsteak
- 15 ounce can chickpeas drained and rinsed
- 4 cloves garlic thinly sliced
- 2 tablespoons peanut butter
- 1 ½ tablespoons yellow miso white or red also work
- water as needed
- salt as needed
- ½ teaspoon red pepper flakes
- 1 medium lemon
- fresh basil for garnishing
Instructions
- Start by cooking rice or whatever grain you plan to serve with the chickpeas.
- Remove the woody stems from the shiitake mushrooms and discard. Tear the caps in half or roughly chop. Dice the onion.
- Heat a large skillet over medium heat. Add a drizzle of neutral oil. Once hot, add the mushrooms and diced onion. Sauté until the mushrooms are golden, about 5-6 minutes.
- Meanwhile, prep the remaining ingredients. If the kale isn't pre-chopped, chop it into bite-sized pieces. Core and dice the tomato. Add these to the skillet along with the drained and rinsed chickpeas and sliced garlic.
- In a small bowl, whisk the miso and peanut butter with an equal amount of water to thin it. Add it to the skillet, stirring to combine. Taste for salt.
- Continue cooking until the tomato is jammy and broken down and the kale is wilted, about 10 minutes.
- Optionally, stir in ½ teaspoon red pepper flakes. Add lemon juice, to taste. Taste for salt and garnish with basil. Enjoy!
Notes
- Miso: I typically have white or yellow miso on hand, and for recipes like this they are very interchangeable. If you only have red miso, go ahead and use it.
- Peanut butter: I didn't add this until later tests, so I can confirm for those with nut allergies that the recipe is good without it. However, I like the extra depth that peanut butter adds.
- Veggies: If adding other vegetables (eggplant, zucchini, etc.) add them at the same time as the mushrooms.
Nutrition
Mr. Wilson of the Moment
This moment features Mr. Wilson taking an afternoon nap with the light in his eyes, apparently.
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