Roasted Beet & Miso Chickpea Curry
Love beets and love stews and curries? You will be in heaven with this antioxidant-packed dish!
- 1 1/4 cup beets peeled & diced into 1" pieces(approx 2 small or 1 lg)
- 2 1/2 teaspoons olive oil
- 1-1 1/2 teaspoons sea salt
- 2 teaspoons mild white miso paste
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 15 ounce can chickpeas
- 15 ounce can full fat coconut milk
- 1/2 cup shallots diced into 1/4" pieces(approx 2 sm or 1 lg, sub sweet yellow onion)
- 4 cloves garlic minced
- 1 cup low-sodium vegetable broth
- 2 cups frozen chopped organic spinach
- Preheat oven to 415 degrees F and line a large baking sheet with parchment paper.
- In a medium sized bowl, toss together beets, 1/2 teaspoon olive oil and 1/4 teaspoon sea salt. Spread beets onto baking sheet and roast for 25-30 minutes, until golden brown around the edges and fork-tender but not mushy.
- While beets are roasting: In a small bowl, whisk together miso paste, cumin, paprika, turmeric and 1/2 teaspoon sea salt. Drain and rinse your chickpeas. Open can of coconut milk. Dice shallots and mince garlic.
- Heat a large sauté pan to medium and add remaining 2 teaspoons olive oil. When oil moves quickly around the pan, add shallots. Cook, stirring every minute, until shallots are softened and fragrant, 3-4 minutes. Turn heat to low and add garlic as well as miso/spice mixture. Cook, stirring, until garlic is fragrant and ingredients are evenly distributed through shallots, another 30 seconds or so.
- Add stock, beets, chickpeas and coconut milk to pan and bring to a rapid simmer (not completely boiling but not just little bubbles).Stir to combine ingredients evenly. Simmer for 15 minutes, or until liquid has reduce by around 1/3-1/2 and has thickened. Taste for more salt and add accordingly. Turn heat off and stir in spinach. Once spinach has thawed and is evenly incorporated throughout curry. Serve immediately. Curry will keep tightly sealed in the refrigerator up to five days.