Chickpeas With Creamy Lemon Pecan Sauce - chickpeas

Method

• Chop the roasted red pepper 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.
• Don't add any oil.
• Add the pecans to the frying pan and stir occasionally until they begin to give off a nutty smell and they start to turn slightly brown, about 5 minutes.
• This brings out their flavor.
• 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 nonreactive bowl, add the freshly squeezed lemon juice (removing any seeds) and the miso.
• Stir until well mixed.
• Grind the pecans in a coffee grinder or 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.
• Enjoy!