Thursday, November 19, 2015

ROASTED Sweet Miso Chickpeas & Spiced Broccoli

Let me present to you..... My new FAVOURITE way to cook CHICKPEAS!!!

Sweet & salty miso flavour, crisp on the outside, soft on the inside, oh boy it's just so good!
And the broccoli... Let's just say that roasted broccoli >>>>> steamed/stir fried broccoli. :p

I served mine alongside heaps of freshly steamed rice and (my current obsession) purple beet chips!
But you can serve it however you like! (or with whatever ingredients you have left in the fridge lol)


  • 1 can chickpeas, throughly rinsed, drained, pat dried with a paper towel
  • 1 tbsp miso paste (I like to use white miso)
  • 4 tbsp brown rice syrup/coconut nectar (liquid sweetener)
  • 1/4 tsp smoked paprika powder (or to taste)
  • black pepper, chili flakes, to taste
  • 1 medium stalk broccoli, cut the florets into bite-sized pieces
  • garlic/onion powder, to taste
  • smoked paprika powder, to taste
  • black pepper, chili flakes, salt, to taste


  1. Preheat the oven to 180 Celsius. Line 2 baking trays with parchment paper to prevent sticking.
  2. Whisk together the miso paste & liquid sweetener to form a paste, mix it evenly with the chickpeas. Arrange them on the first baking tray. Don't overcrowd the tray or they won't cook properly.
  3. Mix the broccoli with the seasonings according to your own taste. Arrange them on the second baking tray. Don't overcrowd as well.
  4. Put both trays in the oven. Cook for around 20-30 minutes (or depending on your oven & how 'roasted' you want them to be). The chickpeas are done when it's crisp & browned (but not burnt!), the broccoli is done when the florets are cooked & charred on some parts. Take a peek every now and then to check! ;)
  5. Serve these with rice/whatever you prefer! ENJOY!


  1. Looks great!

  2. I think I'd struggle to find purple sweet potatoes (in any form - mores the shame!) but everything else sounds SUPER AMAZING!