Miso-Maple Chickpeas with Coconut Rice

Miso-Maple Chickpeas with Coconut Rice

Sweet, savory, and bright with lime, these crisp-edged chickpeas turn a simple bowl of coconut rice into a satisfying weeknight dinner.

Ingredients

• 1 cup jasmine rice, rinsed
• 1 cup coconut milk
• 3/4 cup water
• 2 cans chickpeas, drained, rinsed, and patted dry
• 1 tablespoon neutral oil
• 1 tablespoon white miso
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon smoked paprika
• 1 lime, cut into wedges
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine the rice, coconut milk, and water in a saucepan. Bring to a gentle boil, cover, and simmer on low until the rice is tender, about 15 minutes. Let stand, covered, for 5 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chickpeas and smoked paprika, and cook for 8 to 10 minutes, stirring occasionally, until golden and crisp in spots.
3. Whisk the miso, maple syrup, soy sauce, rice vinegar, and 1 tablespoon water in a small bowl. Pour the mixture over the chickpeas and stir until glossy and warmed through, about 1 minute.
4. Fluff the coconut rice and divide it among bowls. Top with the miso-maple chickpeas, scallions, and sesame seeds. Serve with lime wedges for squeezing.