🥣 Vegan Coconut Miso Chickpea Soup Recipe

🌱 Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 small onion, diced
• 3-4 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 tsp ground turmeric (or fresh grated if available)
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth (low sodium preferred)
• 1–2 tbsp white or yellow miso paste (add to taste)
• 1 tbsp soy sauce or tamari
• Juice of 1/2 lemon or lime
• Fresh cilantro or parsley, chopped (for garnish)
• Salt and pepper, to taste
• To serve: warm naan, crusty bread, or rice

👩‍🍳 Instructions:

1. Sauté aromatics:
   In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Add garlic and ginger, sauté for another minute until fragrant.
2. Add spices:
   Stir in turmeric, cumin, and red pepper flakes. Cook for about 30 seconds to bloom the spices.
3. Add chickpeas and liquids:
   Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 10–15 minutes to allow the flavors to meld.
4. Dissolve miso paste:
   In a small bowl, add the miso paste and a few tablespoons of the hot soup broth. Stir until smooth, then add back into the pot. (This preserves the probiotics in the miso.)
5. Season:
   Stir in soy sauce (or tamari) and lemon/lime juice. Taste and adjust seasoning with salt and pepper.
6. Optional texture tip:
   For a creamier soup, you can blend 1–2 cups of the soup and stir it back into the pot.
7. Serve:
   Ladle into bowls, garnish with chopped herbs and freshly cracked black pepper. Serve with warm naan, crusty sourdough, or over a bowl of rice.

🔄 Variations:

• Add kale or spinach in the last 5 minutes for extra greens.
• Swap chickpeas for white beans or lentils.
• Add noodles for a heartier version.