Friday, July 22, 2011

chickpea miso soup

I like to cook large batches of beans and store them in jars in the fridge. Then I can quickly make beany dishes such as this one.

  • 1 cup cooked chickpeas
  • 1 large or 2 medium carrots, sliced
  • (optional) 1 scallion, sliced
  • a pinch of instant wakame flakes
  • 1 tsp chickpea miso (or whatever miso you have around)
  • 3 cups water
  1. Turn the heat up on a large saucepan. Add the water and then everything else except the miso. Bring it to a boil, then turn the heat down and let it simmer for about 10 minutes, until the carrots begin to soften.
  2. Turn the heat off and remove the cover. Let sit for 10 minutes.
  3. Add  the miso and stir well. Serve!
This makes enough for two large servings. I like to have the first with breakfast and the second with dinner.

It's also good with sliced cabbage cooked into it just like the carrots.

No comments:

Post a Comment