Gochujang Chickpea Soup

Updated at: Thu, 04 Apr 2024 09:16:01 GMT

Step 1

15 ounces canned chickpeas, rinsed and drained

Step 2

1/2 cup quinoa, rinsed well

Step 3

1/2 teaspoon ground coriander

Step 4

1/4 teaspoon dried thyme or 5 sprigs of fresh thyme, leaves detached

Step 5

2 1/2 cups quality vegetable stock (or 1 vegan chicken bouillon cube with 2 1/2 cups water)

Step 6

1 teaspoon white or yellow miso paste

Step 7

2 teaspoons of sesame oil

Step 8

green onions to garnish

Step 9

Heat a small saucepan or saucepan over medium heat, then add the avocado oil to heat. Add the onion, carrot, celery, and jalapeno with a pinch of salt and sauté until the onions are soft.

Step 10

Add the garlic and ginger, then sauté until fragrant again, then add the gochujang and sauté for 1 minute.

Step 11

Add the chickpeas, quinoa, coriander and thyme and add the broth. Bring the pot to a boil, then turn to low heat and simmer for 15 minutes with the lid partially closed.

Step 12

Combine the miso paste with 2 tablespoons of water and whisk until there are no lumps. After the soup is cooked, remove it from the heat and mix the miso mixture with the sesame oil. Adjust the salt according to your taste and serve garnished with parsley.

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Easy

One-dish

Spicy

Fresh

Makes leftovers