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1
Chop the roasted red pepper into small pieces and set aside.
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2
You can roast the red pepper yourself or buy a jar of roasted red peppers.
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3
Heat a stainless steel or cast iron frying pan over medium heat for 1 or 2 minutes.
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4
Don't add any oil.
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5
Add the pecans to the frying pan and stir occasionally until they begin to give off a nutty smell and they start to turn slightly brown, about 5 minutes.
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6
This brings out their flavor.
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7
If you are unfamiliar with the process of dry-roasting nuts, it is better to remove them too early than too late.
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8
If they get too brown, their flavor will turn bitter.
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9
When the pecans are done, remove them from the heat and set aside.
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10
In a medium size nonreactive bowl, add the freshly squeezed lemon juice (removing any seeds) and the miso.
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11
Stir until well mixed.
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12
Grind the pecans in a coffee grinder or food processor and add to the lemon-miso mixture.
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13
Stir well.
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14
The sauce should be thick, but if it is more like a paste, add a tiny bit of water to make it a thick sauce.
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15
Add the chopped red peppers and stir.
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16
Add 3/4 of the sauce to the chickpeas and stir well.
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17
Depending on how light a sauce you like, this may be enough.
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18
If you want the beans thick with sauce, add more sauce, up to the full amount.
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19
Any extra sauce can be used over vegetables or brown rice.
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20
Enjoy!
