Step 1
Preheat the oven to 350F.

Step 2
Thoroughly pat the chickpeas dry with a kitchen towel. Place the chickpeas in a bowl with the remainder of the chickpea ingredients and stir until well combined. Place the chickpeas on a parchment lined baking sheet and bake in the oven until golden brown, about 35-45 minutes. Shake the pan every 15 minutes or so and keep a close eye on the chickpeas after the 30 minute mark.

Step 3
Meanwhile whisk together the miso, warm water and Chili Garlic Sauce or Sriracha–whichever you are using.

Step 4
In a large skillet heat the olive oil over medium heat. Add the mustard greens and cook, stirring occasionally, until they begin to wilt and turn bright green. Add half of the miso water, cover the pan and continue to cook for about 2 minutes longer. Remove the lid, add a touch more of the miso water (only if the mixture seems a bit dry) and continue to cook for about 2-3 minutes longer.

Step 5
Stir in the rice vinegar and maple syrup. Toss well. Drizzle the greens with toasted sesame oil and sesame seeds. Serve with roasted chickpeas and enjoy.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.