Vegan Coconut Miso Chickpea Soup: A Creamy, Flavorful Delight

Introduction
Vegan Coconut Miso Chickpea Soup is a warm, comforting dish that perfectly balances savory, umami-rich miso with creamy coconut milk and hearty chickpeas. This vibrant soup is full of nourishing ingredients and flavors, making it a satisfying, plant-based meal that’s both filling and refreshing. The combination of coconut, miso, and chickpeas offers a rich depth of taste, while the ginger and garlic add a zing of freshness. This soup is ideal for chilly days, cozy dinners, or when you’re craving something both comforting and healthy.

Ingredients:
1 tablespoon coconut oil (or olive oil)
1 small onion, chopped
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
3 cups vegetable broth (or water)
2 tablespoons white or yellow miso paste
1 tablespoon soy sauce or tamari (for a gluten-free version)
1 teaspoon sesame oil (optional, for extra flavor)
1 cup spinach or kale (optional for added greens)
Juice of 1 lime (for brightness)
Salt and pepper, to taste
Fresh cilantro or green onions for garnish (optional)
How to Make:
Step 1: Prepare the Aromatics