Empty My Fridge
Mushroom Chickpea Soup
Ingredients
- Onion · chopped½ cups
- Garlic4 cloves
- Mushroom · sliced1 cup
- Ginger1–2 tsp
- Carrot · chopped½ cups
- Chickpea · cooked½ cups
- Cumin¼ tsp
- Black pepper½ tsp
- White pepper¼ tsp
- Cinnamon¼ tsp
- Cayenne pepper¼ tsp
- Soy sauce2 tsp
- Rice wine vinegar2 tsp
- Sugar1–1 ½ tsp
- Broth2 cups
- Spinach1 cup
- Salt½ tsp
- Cornstarch
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion, garlic and a pinch of salt and cook about 3 minutes, until nearly translucent, stirring now and then.
- Add the mushrooms and cook about 3 minutes, until they start to turn golden.
- Add the ginger and carrot and cook for 1 minute.
- Add the chickpeas and spices and cook for 2 minutes.
- Add the soy sauce, vinegar, sugar, broth and water. Cover partly and simmer 15 minutes. Season with salt to taste.
- Stir in the spinach and cook 2 minutes. Taste and adjust salt, sweetness, tang and spice.
- Lower the heat to medium-low and simmer 10 more minutes.
- For a thicker soup, mix 2 tsp cornstarch with 2 tbsp water, stir into the soup during the last 5 minutes, and bring to a boil.
- Garnish with fresh herbs or scallions and serve hot.
Summarized from Vegan Richa's video. Watch it for the details.
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