Miso Mushroom Chickpeas with Cheesy Grits
Chickpeas are simmered with kale and shiitake mushrooms in a miso-tomato sauce in this veggie-forward weeknight dinner.
Servings: 3 servings
Calories: 393kcal
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
Serving: 1serving | Calories: 393kcal | Carbohydrates: 62g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 391mg | Potassium: 980mg | Fiber: 16g | Sugar: 18g | Vitamin A: 694IU | Vitamin C: 37mg | Calcium: 129mg | Iron: 5mg
