Grilled Chickpeas with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- ⅔ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 5 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonssesame seeds(white and/or black)
- 1 tablespoonsoy sauce
- 1 tablespoonmaple syrup
- 3scallions(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). While the grill heats, whisk together miso paste, rice vinegar, soy sauce, maple syrup, ginger, and garlic in a small bowl until smooth and well combined.
Tip: If you don't have a grill, you can use a grill pan on the stovetop with equally good results.
- 2
Toss the dried chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a grill-safe skewer or grill basket to prevent them from falling through the grates.
Tip: Using a grill basket makes flipping and retrieving the chickpeas much easier.
- 3
Brush lotus root slices on both sides with the remaining 3 tablespoons of olive oil and season with salt and pepper. Arrange them in a single layer on the grill grate.
Tip: Lotus root has a delicate texture, so handle gently and ensure your grill grates are clean to prevent sticking.
- 4
Place the chickpeas in their basket or skewers on the grill. Grill the lotus root for 4-5 minutes per side until they develop golden char marks and are just tender. Transfer to a serving plate.
Tip: Don't move the lotus root too frequently; let them sit to develop those beautiful grill marks.
- 5
Continue grilling the chickpeas for 8-10 minutes total, shaking the basket every 2-3 minutes to ensure even cooking and charring. They should be crispy and lightly charred on the outside.
Tip: Listen for a gentle rattling sound as you shake the basket—this ensures they're moving freely and cooking evenly.
- 6
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant. Set aside.
Tip: Watch the seeds carefully as they toast quickly and can burn easily.
- 7
Return the grilled chickpeas to a large bowl and pour the miso-ginger glaze over them. Toss gently to coat evenly, being careful not to break them apart.
Tip: The warm chickpeas will absorb the glaze better, creating deeper flavor.
- 8
Arrange the lotus root slices on a serving platter and top with the glazed chickpeas. Sprinkle with toasted sesame seeds and fresh scallions. Serve warm or at room temperature.
Tip: This dish is delicious served immediately but also holds well for a couple of hours, making it great for entertaining.
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