One Pan Creamy Miso Chickpea Mushroom Couscous (vegan)
If you’re anything like me, you love a cozy, creamy dinner that feels indulgent but is secretly packed with plant-based goodness. This one pan creamy miso chickpea mushroom couscous is exactly that. It’s rich, savory, and ultra-satisfying, yet completely vegan and made with simple wholesome ingredients.
The best part? Everything cooks in one pan, which means less dishes. I love this recipe because it’s completely dairy free, full of umami thanks to the mushrooms and miso, creamy from the coconut milk, and ready in less than 30 minutes from start to finish! It’s the perfect weeknight meal for those days you don’t have a lot of time or energy to cook. It’s also great for meal prep or leftovers!
This dish satisfies those creamy comfort-food cravings while still feeling wholesome and nourishing. I love cooking with pearl couscous because it cooks fast and absorbs all those yummy flavors! The chickpeas add a boost of fiber and protein too. Finish off the dish with a sprinkle of vegan parmesan cheese on top and it will instantly feel even fancier!
If you make this one pan creamy miso chickpea mushroom couscous, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
One Pan Creamy Miso Chickpea Mushroom Couscous (vegan)
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups spinach
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp miso
- 1 can garbanzo beans/chickpeas, rinsed and drained
- 1 1/2 cup pearl couscous
- 1 1/2 cup vegetable broth
- 1 cup full-fat canned coconut milk
- shredded vegan parmesan cheese, for topping
Instructions
- Heat a skillet on medium heat and add the olive oil. Add the onions and sauté until golden. Then add the garlic and mushrooms and stir and cook until mushrooms soften. Add the spinach and stir until wilted.
- Next add the salt, pepper, and miso. Stir until combined and miso is dissolved. Add the garbanzo beans and couscous. Stir to toast the couscous for about 1 minute.
- Add the vegetable broth and coconut milk and stir until well combined. Bring to a simmer, turn heat to low, and cover. Cook for 12-15 minutes or until couscous is cooked through.
- Taste and adjust seasonings if needed. Top with shredded vegan parmesan cheese. Enjoy!
