Chickpea Miso Soup

• 1 Can Chickpeas
• 2 Cups Veggie stock
• 1 Cup Coconut milk
• 2 Tbsp Miso Paste
• 1 Onion, chopped
• 2 Cloves Garlic, minced
• 1 Tbsp Ginger, minced
• 2 Carrots, diced
• 2 Cups Spinach
• Salt and Pepper
• Lemon juice- optional

Heat oil over medium. Add onion, garlic and ginger and cook for 2 minutes. Add carrots for a few minutes, then add broth, coconut milk and chickpeas. Heat to simmer and cook for 15 minutes or so. In small bowl whisk miso with a bit of the soup. Add to soup for a few minutes then lastly add spinach (and salt and pepper). And serve. Add lemon if it feels a bit flat.

This was adapted from one I saw on a vegan Facebook group. I can’t link it.