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Japanese Lentil Chowder
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Japanese · Side
Japanese Chickpea Side
This Japanese Side leans on miso and mirin to do the heavy lifting. We smoke the Chickpea for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dashi stock and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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