Cooked - Creamy Miso Leek & Lemon Chickpeas With Soy Glazed Mushrooms

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Home Pricing Community My Recipes

Creamy Miso Leek & Lemon Chickpeas With Soy Glazed Mushrooms

1.0

Extra virgin olive oil

2 leeks, white and light green parts only, chopped

½ thumb fresh ginger, minced

2 garlic cloves, minced

Peel of 1 lemon, diced

Juice of ½ lemon

480g cooked chickpeas

100ml vegetable stock

200ml unsweetened soy milk

4 Tbsp nutritional yeast

1 Tbsp white miso paste

Pinch of sea salt

½ white onion, diced

Sesame oil

150g oyster mushrooms, sliced

1 Tbsp dark soy sauce

Sesame seeds

1 spring onion, chopped

1–2 slices toasted crusty sourdough per person

Heat olive oil in a pot over low–medium heat. Add leeks, garlic, ginger, lemon peel, and a pinch of salt. Sauté for 5 minutes until soft and fragrant. If too dry, add a splash of water.
Add chickpeas, soy milk, and vegetable stock. Simmer gently over low heat for 5 minutes until creamy, keeping the heat low to prevent curdling.
In a separate pan, heat sesame oil. Add mushrooms and sauté for 2–3 minutes. Stir in soy sauce and cook another 2–3 minutes until glazed and fragrant.
Return to the chickpeas. Turn off the heat and stir in miso paste, nutritional yeast, and lemon juice. Adjust seasoning to taste.
Divide between bowls, top with soy mushrooms, sesame seeds, and spring onion. Serve with toasted crusty sourdough.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

CuisineAsian Fusion

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 36 weeks ago

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