Miso-Sesame Chickpeas!

https://www.triedandtruerecipe.com/easy-miso-sesame-chickpeas/

1 tablespoon sesame oil NOT toasted sesame oil
1 large shallot peeled and diced
1 cup pearl couscous
2 15- ounce cans chickpeas drained and rinsed
1 tablespoon Yuzu miso or your favorite white miso
3 cups water more if needed
Salt and pepper to taste
Optional garnishes:
Shichimi Togarashi or sesame seeds and chili flakes
Minced scallions
Toasted sesame oil for finishing

Sauté the shallot:
Heat the sesame oil in a wide pot over medium heat. Once hot, add the shallot and cook for 3 minutes until it just begins to soften. Season with salt.

Toast the couscous:
Add the pearl couscous and cook for 3 minutes more until it begins to toast and turn golden brown.
Add the chickpeas and season all over with salt and pepper.

Prepare the miso:
Add the water to a large glass measuring cup. Microwave it for 1 minute until hot. Add the miso and whisk until combined. Set aside.

Simmer the chickpeas:
Pour the miso water into the pot and stir to combine. Bring to a low boil. Reduce heat and simmer for 12-15 minutes or until the couscous is tender. Taste and season with salt and pepper.

To serve:
Ladle the chickpeas and pearl couscous into bowls. Garnish with Shichimi Togarashi and minced scallions if you like. Enjoy!