Garlicky Spinach with Chickpeas and Miso Tahini Sauce
If you have home cooked or canned chickpeas on hand, this comes together very quickly. The sauce is versatile and keeps for a week so make plenty to use in other ways. Use other tender greens like mustard or turnips greens or even mizuna or tatsoi if you don’t have spinach.
You can scale this up but don’t skimp on the greens. You want plenty per serving and they cook down so much.
1 tablespoon oil
2 small stalks green garlic, white and green parts minced, or 2 small garlic cloves, minced
1 large bunch spinach or other tender greens, see headnote, roots discarded, leaves and stems well washed and roughly chopped
2 cups cooked or canned chickpeas, drained or rinsed
1/8 teaspoon cayenne pepper or other hot pepper, more to taste
Salt, to taste
4 tablespoons tahini
1 tablespoon toasted sesame oil
1 tablespoons white (shiro) miso or red miso (start with a little less if using red as its stronger)
1 tablespoons soy sauce or tamari
3 tablespoons rice vinegar
Water to thin to the consistency you like
Combine all the sauce ingredients in a bowl, adding the water tablespoon by tablespoon until you have a smooth, thick but pourable consistency. Taste and adjust seasoning with more acidity, a bit of salt, etc.
Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring often, for 2-3 minutes until softened and fragrant but not brown. Add the greens and turn up the heat and cover and cook for a minute or two until beginning to wilt. Add a few generous pinches of salt and toss the greens and continue cooking, uncovered until tender, just another minute or two. Meanwhile heat the chickpeas in another skillet and toss with the cayenne.
Divide the greens into two bowls, top with warm chickpeas and drizzle with some of the sauce–you don’t need it all. Serve warm.