Simple Chickpea Soup With Rosemary & Garlic
Method:
Heat olive oil in a large heavy pot over medium heat. Sauté the diced onion for 10-12 minutes until very soft and translucent, then season with salt and pepper. Add celery and carrots and cook 8-9 minutes until softened; season again. Stir in rosemary, smoked paprika and garlic and cook 2 minutes until fragrant. Add tomato paste and cook 1 minute. Add chickpeas, stir to coat, pour in the stock, season well and bring to a boil. Lower to a simmer, set the lid ajar and simmer 30 minutes. Blend about 2 cups of soup with the miso until creamy, return to the pot and boil for 5 minutes, thinning with extra stock if needed. Stir in red wine vinegar and tamari, adjust seasoning and serve with chili oil and black pepper.
Ingredients:
- olive oil 4 (tbsp)
- yellow onion 1 (pieces)
- salt 1 (pinch)
- black pepper 1 (pinch)
- celery 2 (stalks)
- carrot 2 (pieces)
- fresh rosemary 2 (tbsp)
- smoked paprika 2 (tsp)
- garlic 5 (cloves)
- tomato paste 3 (tbsp)
- chickpeas 5 (cups)
- vegetable stock 6 (cups)
- white miso 2 (tbsp)
- red wine vinegar 1.5 (tsp)
- soy sauce 1 (tsp)
- chili oil 1 (pieces)
