Chickpea and Kale Soup

Ingredients

• Vegetable Broth 2.0
• red onion
• garlic
• chickpeas
• kale
• red pepper flakes
• pippali
• white miso paste

Instructions

1. In a large pot, heat 1 cup (235ml) of the Vegetable Broth 2.0 over medium heat.
2. Add the red onion and garlic, cover, and cook until softened, about 5 minutes.
3. Stir in the chickpeas, kale, red pepper flakes, pippali, and the remaining broth, then bring to a boil.
4. Lower the heat to a simmer and continue to cook until the kale is tender, about 20 minutes.
5. Just before serving, ladle about ½ cup (120ml) of the hot broth into a small bowl.
6. Add the miso paste and stir until well blended.
7. Stir the miso mixture into the soup.
8. Serve hot.