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Miso Soup with Chickpeas and Vegetables
A healthy and delicious dish that’s sure to be filling.
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|2 carrots, (peeled, sliced) |
|2 tablespoons white miso |
| Coarse salt, (for seasoning) |
|2 cloves garlic, (minced) |
|1 cup chickpeas, (cooked) |
|2 tablespoons olive oil |
|2 stalks celery, (diced) |
|1 cup broccoli, (chopped) |
|1/2 onion, (yellow, chopped) |
|4 1/4 cups water |
- Pour olive oil into a pot, turn heat to medium. Once oil is hot, add celery, onion, carrots and garlic, cook for 6-8 minutes.
- Add chickpeas and broccoli to pot, cook for 2 minutes.
- Pour 4 cups of water into pot, bring to a boil. Reduce heat and simmer vegetables for 10 minutes.
- Dissolve miso in remaining water, add to soup pot, stir together and season with salt.
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