Easy Summer One Pot Miso Coconut Stew
When summer rolls around, we crave meals that are light yet satisfying. This Easy Summer One Pot Miso Coconut Stew ticks all the boxes. It’s packed with flavor, easy to make, and requires minimal cleanup. This hearty stew combines the creaminess of coconut milk with the umami richness of miso paste, making it an instant favorite.
Ingredients
- 1 can chickpeas drained and rinsed
- 2 tablespoons miso paste
- 1 can coconut milk full fat
- 1 can 14 oz tinned tomatoes, whole peeled
- 2 medium zucchinis diced
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups vegetable broth or water
- 1 tablespoon soy sauce
- 1 lime juiced
- 2 green onions sliced
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Heat the Oil:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Ginger:
- Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
- Add Vegetables:
- Add the diced zucchinis and cook for another 5 minutes, stirring occasionally.
- Incorporate Tomatoes:
- Pour in the can of tinned tomatoes, breaking them up with a spoon. Let it simmer for 5 minutes to meld the flavors.
- Add Chickpeas and Broth:
- Stir in the chickpeas and vegetable broth. Bring the mixture to a gentle simmer.
- Mix in Coconut Milk and Miso:
- Lower the heat to medium-low and stir in the coconut milk and miso paste until fully dissolved. Let it simmer for 10-15 minutes.
- Season:
- Add soy sauce, lime juice, salt, and pepper to taste.
- Final Touches:
- Stir in the sesame oil (optional) and garnish with sliced green onions and sesame seeds before serving.