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Crisp up the chickpeas in a pan.
matchstick the ginger, then add that to crisp up, too.
Toss with the miso until well coated.
drizzle in the honey and 1 tablespoon of red wine vinegar. Toss for 1 more minute until shiny and sticky.
Meanwhile, halve the pak choi, cook in a pan of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up.
Spoon over the chickpeas and sticky juices from the pan.