Makes 4-6 servings
2 cups cooked chickpeas or 1 can chickpeas (garbanzo beans), drained
2/3 cup pecans
1 Tbs. chickpea miso
Juice of 2 small organic lemons
1/2 cup roasted red pepper, chopped into small pieces
Chop the roasted red peppers into small pieces and set aside. You can roast the red pepper yourself or buy a jar of roasted red peppers.
Heat a stainless steel or cast iron frying pan over medium heat for 1 or 2 minutes. Do not add any oil.
Add the pecans to the frying pan and stir occasionally until they begin to give off a nutty smell and/or they start to turn slightly brown, about 5 minutes. This enhances their flavor, but if you are unfamiliar with the process of dry-roasting nuts, it is better to remove them too early than too late. If they get too brown, their flavor will turn bitter.
When the pecans are done, remove them from the heat and set aside.
In a medium size glass bowl, add the freshly squeezed lemon juice (be sure to remove any seeds) and the miso. Stir until well mixed.
Grind the pecans coarsely in the food processor and add to the lemon-miso mixture. Stir well. The sauce should be thick, but if it is more like a paste, add a tiny bit of water to make it a thick sauce.
Add the chopped red peppers and stir.
Add 3/4 of the sauce to the chickpeas and stir well. Depending on how light a sauce you like, this may be enough. If you want the beans thick with sauce, add more sauce, up to the full amount. Any extra sauce can be used over vegetables or brown rice.
This dish is delicious hot or cold.
Make sure to use an organic lemon — lemons are one of the most heavily pesticided crops.
To make a low fat version of this recipe, use half the amount of pecans