May 18, 2022

MISO MUSHROOMS WITH CHICKPEAS + KALE

Name: MISO MUSHROOMS WITH CHICKPEAS + KALE
Ingredients: 30 ml olive oil; 300g mixed mushrooms; 1 large banana shallot or small onion, finely diced; 2-3 garlic cloves, finely diced; a few fresh thyme springs; 6 Cavolo Nero leaves, de-stemmed or if not, you can use a few handfuls of kale; 1 tbsp white miso paste; 1 x 325g jar of Organic Chickpeas with their bean stock.; salt and pepper; lemon zest and juice; a dash of smoked paprika; pinch of chilli flakes (Ideally Turkish chilli, pul biber); cooked rice, pearl barley or crusty bread, to serve

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Author:

Ania

Ingredients

30 ml olive oil
300g mixed mushrooms
1 large banana shallot or small onion, finely diced
2-3 garlic cloves, finely diced
a few fresh thyme springs
6 Cavolo Nero leaves, de-stemmed or if not, you can use a few handfuls of kale
1 tbsp white miso paste
1 x 325g jar of Organic Chickpeas with their bean stock.
salt and pepper
lemon zest and juice
a dash of smoked paprika
pinch of chilli flakes (Ideally Turkish chilli, pul biber)
cooked rice, pearl barley or crusty bread, to serve

Directions

Heat up 2-3 tsp of oil in a large (I used stainless steel) frying pan.
Add chopped mushrooms to the pan. Fry them for a few minutes until browned, stirring frequently.
Add shallots, garlic and thyme leaves, the pan may need a touch more oil at this point, and sauté them until shallots become translucent and garlic soft and fragrant. Be sure to stir often.
Next add chopped kale, sauté for a few minutes.
Finally add miso dissolved in a bit of water so that it doesn’t clump in one place, chickpeas and their liquid.
Allow everything to bubble for a few seconds, season with salt (if needed, miso delivers quite a lot of salt), pepper, lemon juice, zest, smoked paprika and chilli if using.
Serve with rice or other grain (pearl barely works really well) or good quality bread like sourdough, toasted if liked. I topped mine with a dollop of almond ricotta.