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PEA MISO SOUP WITH WASABI CHICKPEAS AND ROCKET PESTO

PEA MISO SOUP WITH WASABI CHICKPEAS AND ROCKET PESTO
Prep: 20 minutes
Cook Time: 35 minutes
Serves: 4

Method

Preheat the oven to 200C

In a small bowl, whisk the wasabi, oil, tamari, black pepper and water and to combine.

You should have a thick paste, but if it's too thick add a little more water.

Add the chickpeas and toss to coat them evenly. Spread the chickpeas and toss to coat them evenly. Spread the chickpeas out on a parchment lined baking sheet.

Place in a preheated oven for 35-45 minutes until they are brown and crispy, taking them out every 10 minutes and shaking them so they do not burn on one side.

Remove chickpeas from oven when done and leave to cool.

In a medium sized saucepan, heat the oil over a medium low heat and add the leeks. Soften while stirring often, for about 7 minutes. Add garlic and cook for another 2 minutes.

Add the peas, dissolved miso and water (you need to add just enough water so that the ingredients are covered: about 2 1/2 cups), stir to combine.

Simmer on low heat for about 15 minutes while you prepare the pesto.

Add the rocket to a food processor along with the garlic, salt and pine nuts. Pulse a few times until everything is chopped. Add the olive oil in a continuous stream, while the food processor is running.

You want the pesto to be on the thicker side, so stop adding the oil when you feel like it's at the consistency you want.

When the soup is ready, blend it using an immersion/stick blender. Ladle the soup into individual bowls.

Top with a spoonful of the pesto, and swirl it to incorporate.

Finish with a small handful of the chickpeas, a pinch of micro greens and a generous pinch of furikake.

Ingredients

for the pea miso soup:

1 tablespoon Cooking oil

1 large Leek sliced

3 large Garlic cloves, minced

2 cups Peas defrosted if frozen

3 tablespoons Urban Hippie miso paste dissolved in 2 tablespoons of water

2 1/2 cups water

 

for the chickpeas:

1 tin Metelliana chickpeas

1 tablespoon Wasabi Paste

1 tablespoon Cooking oil

1 teaspoon tamari

Black pepper

1 tablespoon water

 

for the rocket pesto: 

2 cups Farro Fresh rocket leaves

1 clove Garlic minced

1/4 teaspoon Salt

10 grams Pinoli pine nuts

1/3 cup extra virgin olive oil

 

additional toppings:

1 punnet microgreens

1 teaspoon Pacific Harvest furikake

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