Miso Chickpea Stew Recipe (Vegan)

veggiesociety.com

Rebecca Clark

1 medium leek finely chopped & rinsed

1 carrot sliced into rounds

1 rib celery chopped

3 cloves garlic minced

2 X 15 oz canned chickpeas (or your favorite white beans, drained and rinsed)

1 leaf bay

2 tsp turmeric

2 tsp ground ginger or 1 inch grated fresh ginger root

½ tsp chili powder or to taste

1 tbsp nutritional yeast optional

2 x 15 oz cans coconut milk full fat

2.5 cups filtered water or veggie stock

2 tbsp chickpea miso paste

3 cups kale or baby bok choy (or your favorite dark leafy greens)

½ lb green beans or favorite veggies steamed

1 juicy lemon or lime

⅓ cup cilantro leaves for garnish

sea salt black pepper to taste

Directions at veggiesociety.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer