Roasted courgettes and chickpeas are glazed in miso for a golden finish.
Serve this miso courgette dish as a side or on its own with some brown rice. They are equally delicious the next day, perfect for a work lunch.
- Preheat the oven to 180C.
- Heat a frying pan to a medium heat. Rub the sliced courgettes with the olive oil. Sear the courgettes on the cut side until lightly brown. Remove.
- Combine the miso, garlic, ginger, lemon juice, sesame oil, brown sugar, soy sauce and sesame seeds in a bowl.
- Into an ovenproof dish, place the chickpeas. Top with the courgettes. Spoon over the miso sauce. Place into the oven for 25 minutes or until golden and sticky.
- Serves while warm, sprinkled with coriander.
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