One Pot Coconut Miso Chickpea Soup
This One Pot Coconut Miso Chickpea Soup is a delightful dance of sweet coconut, umami-rich miso, and satisfying chickpeas. Each spoonful delivers a creamy, savoury and slightly tangy explosion that will leave you craving more. Plus, it's all made in one pot, so cleanup is a breeze! As the Southern Hemisphere heads into winter, here is a staple dish we use in my household on those lazy rainy days. This recipe is perfect for those new to cooking, or just wanting a break from the complex recipes. Using 1 big pot or even a rice cooker/multi-cooker, this recipe is perfect to try.
Nourish your body and soul with this simple and delicious One Pot Coconut Miso Chickpea Soup.
🌱Chickpeas are not only a great source of fibre and plant-protein. They also support heart health, as a rich source of phytosterols they may help to reduce cholesterol.
🍲 Miso is a traditional fermented superfood. As it is fermented, it contains probiotics to support gut and immune health. Additionally, miso contains good amounts of vitamin K and copper.
Ingredients:
1 can of chickpeas, drained and rinsed
2 cups of vegetable broth (or bone broth for added protein)
1/2 can of coconut cream
2 tbsp white miso paste
1 onion, chopped
2 cloves of garlic
2 carrots
2 celery stalks, diced
2 cups of spinach or kale
1.5 tsp graham masala
2 tsp turmeric
salt and pepper to taste
1 inch of fresh chopped ginger
Directions:
In a large pot heat up some olive or coconut oil over medium heat. Add the turmeric, graham masala, ginger, onion, carrot and celery and cook for about 5 minutes until soft.
Add in remaining ingredients; vegetable broth, coconut milk, chickpeas, & white miso paste then bring to a simmer.
Take off the heat and stir in fresh spinach and garlic.
Add salt and pepper to taste. Serve with a fresh wholegrain sourdough, roti or wild rice.
