Tamari-Mirin Chickpeas

This is the perfect meal to eat on non-N4L meal kit days. Chickpeas are an excellent source of protein, fiber, and B vitamins. When using canned chickpeas, save the liquid! The liquid from canned chickpeas works well as an egg replacer in recipes: 3 Tablespoons = 1 one whole egg
When using dried chickpeas remember to soak them overnight in warm water (5 cups water per cup of dried chickpeas) and add in a little baking soda (⅛ tsp per cup of dried chickpeas)
Prep Time: 15 minutes | Cook Time: 5-6 hours (Slow Cooker) | Serves: 6


  • 3 (14-ounce cans) of chickpeas, drained and rinsed
  • 3 red potatoes, cubed with skin (about ¼ inch)
  • 1 yellow onion, chopped (about ¼ inch)
  • 6 large carrots, peeled and chopped (about ¼ inch)
  • 3 cups quinoa, cooked
  • ¼ cup green onions, sliced (garnish)
  • Optional: sesame seeds (garnish)

Sauce Ingredients

  • 1 teaspoon crushed red chili pepper flakes
  • 2 Tablespoons paprika
  • 1 Tablespoon miso 
  • 5 Tablespoons tamari 
  • 4 Tablespoons mirin
  • 3 Tablespoons maple syrup 
  • 2 Tablespoons rice vinegar 
  • 4 cloves garlic, minced
  • 2 Tablespoons sesame oil


  1. Wash and prepare produce according to the ingredient list
  2. Add chickpeas, potatoes, and onions to the crockpot
  3. Prepare the sauce by combining all of the ‘sauce ingredients’ into a medium-sized bowl. Mix well until everything is combined.
  4. Pour the sauce into the crockpot. Stir until evenly coated.
  5. Cook on high for 5-6 hours. After 2 hours of cooking add in the carrots. (Cooking time will vary depending on personal preference of potato consistency). 
  6. Once done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds Enjoy!