Spicy Miso Peanut Chickpeas

A chickepa dish that's good enough to eat without an accompanying starch (rice, naan, whatevs). 

I'd have a picture here, but the 2 times I made it, I ate it fast enough so there wasn't time. I could show you a photo of the dirty pan that I cooked it in, but nobody wants to see that.

Also, it's super fast to cook, maybe about 15m.

Ingredients

1. Oil
2. Grated ginger (can substitue powder)
3. Grated garlic (can substitute powder, but do you really not have garlic in your kitchen?)
4. Miso paste
5. 1 can chickpeas
6. chili paste
7. Coconut or almond milk  
8. Peanut butter
9. Soy sauce
10. Green veg that likes to cook, like bok choi, broccoli or gai lan
11. Salt
12. Lime.

Recipe

1. Cook ginger & garlic in a pan with a little bit of oil over medium until the flavors release, ~ 1 minute.
2. Prep some miso by putting 1 tbsp in a bit (1/4 cup) of hot water. stir it up so it doesn't get clumpy.
3. Add soime drained chickpeas to the pan.
4. Cook them up with the (now liquid) miso.
5. Add some chili paste, to desired heat level (1/2 tsp?)
6. Add 1/2 cup of the coconut / almond milk.
7. Add 1tbsp peanut butter. Smile smugly if it's the natural and organic kind that your kids refuse to eat.
8. Add some soy sauce, maybe 1bsp or so.
9. Stir, bring to boil. Unclump that peanut butter.
10. Add your chopped up green veg. I've been using bok choi with this, but anything that maintains a firmness & a crunch after a boil would be good here. You don't want to overcook this & get it all soggy - it's a texture thing.
11. Cook it all together until your green veg is done and it thickens a bit. 
12. Add some salt.
13. Before your eat, juice half a lime onto your dish - the fresh squeezed lime pairs really well with the peanut, soy & miso flavor.