Mushroom Chickpea Soup with Veggies and Greens

• Vegan
• Gluten free

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Chickpeas, Cooked
  • 4 cloves Garlic
  • 1 tsp Ginger, fresh
  • 1 cup Mushrooms
  • 1/2 cup Onion
  • 1 cup Spinach
  • 1/2 cup Veggies like bell pepper

• Condiments

  • 2 tsp Soy sauce/tamari

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne
  • 1/4 tsp Cinnamon
  • 1 Cornstarch to thicken
  • 1/2 tsp Salt
  • 1 tsp Sugar or other sweetener
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tsp Rice vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin

• Liquids

  • 2 cups Broth or water
  • 1 1/2 cups Water

Found on veganricha.com

Description

Ingredients

• ½ cup chopped onion
• 4 cloves of garlic, finely chopped
• 1 cup sliced mushrooms (I used cremini)
• 1 to 2 tsp fresh ginger, minced
• ½ to ¾ cup chopped carrots
• ½ to ¾ cup other veggies like bell pepper, celery, sweet potatoes
• ½ to 1 cup cooked chickpeas
• ¼ tsp cumin
• ½ tsp black pepper (use less or more)
• ¼ tsp white pepper
• ¼ tsp cinnamon
• ¼ tsp cayenne
• 2 tsp soy sauce/tamari (use gluten-free soy sauce if needed) or (use Coconut Aminos to make soy-free)
• 2 tsp rice vinegar
• 1 to 1.5 tsp sugar or other sweetener
• 2 cups broth or water
• 1.5 cups or more water
• 1 cup spinach
• ½ tsp or more salt (use less if you plan to use salted broth), or add later
• cornstarch to thicken in the end if needed

Directions

• Heat oil in a saucepan over medium heat. Add onions, garlic and a pinch of salt and cook for 3 minutes or just about translucent. Stir occasionally.
• Add mushrooms and mix and cook for 3 minutes or until they starts to get golden.
• Add ginger, carrots and veggies and cook for a minute.
• Add chickpeas and spices and cook for 2 minutes.
• Add soy sauce, vinegar, sugar, broth and water. Partially cover and cook for 15 minutes. Add salt to taste and mix. Add in the spinach or other greens. Cook for 2 minutes. Taste and adjust salt, sweet, tang, spice. Reduce heat to medium-low. Continue to simmer for another 10 minutes. Garnish with fresh herbs of choice or scallions. Serve hot.
• To thicken, mix 2 tsp cornstarch in 2 tbsp water and mix into the soup in the last 5 minutes. Bring to a boil.