TAHINI-MISO CHICKPEAS WITH ZUCCHINI

SERVES 4 PORTIONS

FOR THE TAHINI-MISO CHICKPEAS

1/4 cup (50 g) tahini

1 tbsp. (15 g) mild miso paste

1 tbsp. (15 ml) tamari

2 tsp. (10 ml) lemon juice

1/4 tsp. salt

1/8 tsp. black pepper

2 cans (30 oz., or 850 g) chickpeas, drained and rinsed

FOR THE ZUCCHINI

1 1/2 lb. (680 g) zucchini, cut into 4- inch (10 cm) spears

1 tbsp. (15 ml) olive oil

1/4 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) low-sodium vegetable broth

1 1/3 cups (250 g) red quinoa

NUTRITIONAL VALUES

Calories: 942kcal
Fat: 24.9g (3g S.Fat)
Carbs: 140.3g
Protein: 47.7g
Sugar: 26.6g
Sodium: 792mg

METHOD

TO MAKE THE TAHINI-MISO CHICKPEAS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a large baking sheet with parchment paper.

Whisk together the tahini, miso paste, tamari, lemon juice, salt, and pepper in a mixing bowl until smooth. Add the chickpeas to the bowl and fold until evenly coated with the tahini mixture. On one half of the baking sheet, spread the chickpeas in a single layer.

TO MAKE THE ZUCCHINI
Drizzle olive oil over the zucchini spears in a single layer on the other half of the baking sheet. Toss the spears lightly to coat them, then season with salt and pepper. 30 minutes, stirring and flipping the chickpeas and zucchini halfway through.

TO MAKE THE QUINOA
While the chickpeas and zucchini roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

Divide the quinoa, zucchini, and chickpeas among four bowls or containers to serve. Serve warm or store in the refrigerator for up to 7 days.

RECIPE NOTES

This bowl works well as a base for your favourite sauce or dressing. I enjoy drizzling it with tahini sauce!