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.
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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!
Servings: 4