Description
You can make this soup with canned chickpeas or soak your own overnight and simmer them until tender. Either way, the soup is delicious and easy to make. For best results, use freshly ground coriander. If you can’t find chickpea miso, try substituting another mild miso or use chicken broth instead of water in the recipe.
Ingredients
Scale
- 1 teaspoon clarified butter (or regular butter)
- 1 large onion, roughly chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 tablespoons chickpea miso (I use the South River brand)
- 3 cups cooked chickpeas
- 3 cups water
- 1/4 teaspoon cayenne
- 1 teaspoon kosher salt
- 1 teaspoon grated ginger
- 2 tablespoons maple syrup
Mustard Greens and Coriander Butter
- 2 tablespoons clarified butter
- 4 cups tender mustard greens, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
Instructions
- Sauté onion in butter over medium-low heat until softened and golden.
- Add garlic, coriander, turmeric and sauté 1-2 minutes until spices are fragrant.
- Stir in chickpea miso, then add cooked chickpeas and water (or chicken stock if not using miso).
- Simmer over gentle heat for 15-20 minutes, then season with cayenne, kosher salt, grated ginger and maple syrup.
- Remove from heat and blend. (I use an immersion blender.)
Mustard Greens and Coriander Butter
- Melt butter in heavy pan. Add coriander and salt, then add mustard greens and sauté over medium heat until wilted and soft, about 3-5 minutes.
To serve
- Ladle soup into bowl.
- Arrange 1/4 cup mustard greens on top of each bowl of soup.
- Drizzle soup with remaining coriander butter.
- Prep Time: 5 mins
- Cook Time: 25 mins