Ingredients:
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red or yellow miso paste
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced zucchini or mushrooms
- 2 cups fresh spinach or kale
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro and sliced green onions, for garnish
- Optional: a pinch of red pepper flakes for heat
Instructions:
- Sauté Aromatics:
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Dissolve Miso Paste:
- Add the miso paste to the pot, stirring well to dissolve it into the onion mixture. This step ensures the miso flavor is evenly distributed throughout the soup.
- Add Vegetables and Chickpeas:
- Stir in the carrots, zucchini (or mushrooms), and chickpeas. Cook for 2-3 minutes to allow the vegetables to start softening.
- Simmer the Soup:
- Pour in the coconut milk and vegetable broth. Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Finish with Greens and Lime:
- Add the spinach or kale to the pot, stirring until wilted. Stir in the soy sauce and lime juice. Taste and adjust the seasoning with salt, pepper, and optional red pepper flakes for a bit of heat.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot, with crusty bread or rice on the side if desired.
Tips for Success:
- Miso Paste: Miso paste is a key ingredient for umami flavor. If you prefer a milder taste, use white miso instead of red or yellow.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, broccoli, or snap peas based on what you have on hand.
- Protein Boost: For extra protein, add tofu or tempeh cubes along with the chickpeas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be reheated on the stove or in the microwave.
Vegan Coconut Miso Chickpea Soup is a nourishing and flavorful dish that’s easy to prepare and sure to satisfy. The combination of creamy coconut milk, savory miso, and hearty chickpeas makes this soup a comforting choice for any occasion. Enjoy the rich and comforting flavors of this wholesome soup!
