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?Umami pasta + chickpea bowl: Creamy miso+tahini pasta with Kung Pao chickpeas.? Away in the country and feeling quite isolated…in a good way! Happy Friday friends.?
?Recipe pasta: Blend: 1/4 cup tahini, 2 tbsp low-sodium tamari or soy sauce, 3 tbsp mirin (or sub with maple syrup to taste), 1/4 cup unseasoned rice vinegar, 1 tbsp mellow miso, 2-inch piece ginger (finely chopped), 1 minced garlic clove. Blend until smooth. Add a little water if preferred and blend again until desired consistency. Serve with your favorite pasta.
?Recipe Kung Pao chickpeas: Whisk in bowl: 1/4 cup low-sodium tamari or soy sauce, 3 tbsp unseasoned rice vinegar, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, 1/2 tbsp sriracha, 1/2 cup water, 2 tsp cornstarch. Transfer to saucepan and heat on low while whisking until sauce thickens. Stir in 1-15oz can chickpeas until warmed through. (Optional: you can roast the chickpeas first if you want them crispy.)
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