Heat the coconut oil (or olive oil) in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes, until fragrant.
Step 2: Add the Chickpeas and Broth
Stir in the chickpeas and cook for a few minutes, letting them warm up and absorb the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer over medium heat.
Step 3: Incorporate the Miso and Soy Sauce
In a small bowl, mix the miso paste with a few tablespoons of hot broth from the pot to dissolve it completely, then stir the miso mixture back into the soup.
Add the soy sauce (or tamari) and sesame oil, if using. Taste and adjust seasoning with salt and pepper.
Step 4: Add the Greens (Optional)
If adding greens like spinach or kale, stir them into the soup now. Let them wilt and cook for about 2-3 minutes.
Step 5: Finish and Serve
Once the soup is heated through, remove from the heat and stir in the lime juice for a fresh burst of flavor.
Ladle the soup into bowls and garnish with fresh cilantro or chopped green onions if desired.
Serving and Storage Tips:
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