Roasted Chickpeas, Peppers, and Eggplant with Miso #recipe by @LeslieKarst

 

It's apparently chickpea week here in the Kitchen--which is a good thing, as that delicious and versatile legume is one of my favorites.

 

I came up with this recipe after one friend gifted me with a passel (but not a peck) of Jimmy Nardello peppers and another, several Japanese eggplants—all from their home gardens. 

 

Since you roast everything in the oven rather than doing a stir-fry, this is a simple dish to prepare, and tasted great over steamed white rice.  

 

(Note that although Jimmy Nardello peppers are known for their mildness, some of the ones I was given turned out to be a bit spicy.) I can’t remember why I chose to include miso—maybe because I’d seen a recipe recently using it with roasted veg? I can’t remember. But be sure not to add any salt or soy sauce to this recipe, as the miso itself is quite salty.

 

But before the recipe...drum roll, please! I'm thrilled to reveal the cover of my next Orchid Isle mystery, Murder, Local Style, which releases on April 7 and is now available for pre-order. Scroll down to the end of the recipe to see the delightful cover of this newest book--I love it! (And I guarantee it will make you hungry for some Hawaiian poke.) 

 

Roasted Chickpeas, Peppers, and Eggplant with Miso

(serves 2-4, depending on your appetites)

Ingredients

6 small Japanese eggplants, or one large Italian one, cut into bite-size chunks

12-16 Jimmy Nardello peppers, coarsely chopped

1 small red onion, cut into bite-size chunks (feel free to substitute a yellow one)

1 can chickpeas/garbanzo beans

2 tablespoons neutral oil, such as canola

4 garlic cloves, peeled and finely chopped

1” piece of ginger, peeled and finely chopped

1 tablespoon red or white miso

2 tablespoons Japanese-style seasoned rice vinegar

1 tablespoon roasted sesame oil

1 teaspoon ground black pepper

cooked steamed white rice, for serving

 

(I cut the eggplant at the last minute, so it wouldn't turn brown.)

 

 

Directions

Preheat oven to 425 degrees F.

Drain the chickpeas, reserving the liquid for later use, and spread them out on paper towels. Let sit for a few minutes to dry.

 

Arrange the chickpeas, onion, peppers, and eggplant on a large roasting pan, then drizzle with the canola oil.

 

Roast until the vegetables are tender and starting to brown, stirring occasionally so they don’t burn—about 30 minutes. Here are a couple of photos taken at different times during the roasting.

 

While the veg are roasting, add to the reserved chickpea liquid the miso, vinegar, sesame oil, black pepper, garlic, and ginger, and stir well, until the miso is dissolved.

 

 

 

 

Cook the rice.

Once the vegetables are soft and brown, give the chickpea liquid another stir and then pour it over the roasted vegetables. Return the to the oven and continue to roast until the liquid has mostly cooked away.

 

Use about a quarter cup of water to deglaze the roasting pan—i.e., using a spatula, lift any brown or stuck bits from the bottom of the pan—then serve the roasted vegetables over the steamed rice. (See photo at top.)

 

 

🌱  🍋  🌿

 

Coming April 7!

Orchid Isle Mystery  #3

MURDER, LOCAL STYLE

Available for pre-order here.

 

A dinner to die for! Retired caterer Valerie Corbin and her wife Kristen investigate a suspicious poisoning in this new Orchid Isle mystery featuring a feisty couple who swap surfing lessons for sleuthing sessions in tropical Hilo, Hawai‘i.

 

 🍍 🌴 🍹

 

Out now in paperback!

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

Buy link here. 

 

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

 

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery  #1

Buy link here

 

2025 Lefty Award Finalist

for Best Mystery!

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

 

 

 

Praise for Justice is Served:

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.