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Ingredients
  • 2 (15-ounce) cans chickpeas drained, and rinsed or 3 cups cooked
  • 3 cups low sodium vegetable broth plus more as needed
  • 1 tablespoon white miso or 1 tablespoon soy sauce, or 2 tablespoons nutritional yeast, or 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 small leek white and light green parts only, chopped* (or two thinly sliced shallots, or one chopped yellow onion)
  • 5 cloves garlic minced
  • 1 large potato (about 6 ounces), diced into about ½-inch pieces
  • ½ teaspoon crushed red pepper or to taste
  • 1 teaspoon paprika
  • 2 small sprigs rosemary or 1 teaspoon dried
  • 2 sprigs thyme or ½ teaspoon dried
  • 1 cup chopped broccoli florets (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lemon juice to taste
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