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Miso Tahini Chickpea Stew

From Dishing Up the Dirt: A Nourishing Fall Favorite To Make at Home

I came across this recipe last winter through one of my favorite Instgram follows, Andrea Bemis of Dishing Up the Dirt, a farmer and foodie in the Pacific Northwest whose feed is full of her fresh-from-the-earth produce and enticing recipes in which to use them. After making this soup once I quickly elevated it to “regular” status and enjoyed it often through early spring.

What I especially like about Bemis’ cooking style is her focus on keeping it intuitive. This recipe calls for turnips and sweet potatoes, but it can easily be made with any root vegetables you favor or have on hand. White or purple potatoes, parsnips, beets and carrots would all work just as well. As with any soup and stew, this one is great to double or triple and freeze. Enjoy!

Miso Tahini Chickpea Stew

 

  • PREP TIME
    15 minutes
  • COOK TIME
    25 minutes
  • 1 cup dry quinoa
  • 1 medium sized sweet potato, scrubbed and cut into 1/2 inch cubes
  • 1 medium sized turnip, scrubbed and cut into 1/2 inch cubes
  • 2 Tablespoons grated fresh ginger
  • 4 cups water
  • 1/4 cup chickpea miso (or white miso)
  • 3 1/2 Tablespoons tahini
  • 1 (14 ounce) can chickpeas, drained
  • a few handfuls of spinach
  • Minced cilantro for serving
  • toasted sesame seeds for serving
  • tiny dash of Sriracha for serving (optional)

Serves 4

  1. Combine the 1 cup quinoa with 2 cups of water in a medium saucepan. Bring to a boil, cover the pot, reduce heat to low and cook until the quinoa has absorbed the liquid and can easily be fluffed with a fork. About 15 minutes.
  2. Meanwhile, in a large dutch oven or soup pot add the chopped veggies, grated ginger and water. Bring to a boil, reduce heat to medium and simmer until the vegetables are tender, about 10 minutes. Pour about 1/2 a cup of the hot water into a bowl and stir in the miso and tahini (this prevents clumping and helps thin out the mixture a bit). Add the thinned miso/tahini mixture to the soup. Taste the broth and adjust seasonings as needed. Add the chickpeas and spinach and stir until everything is well combined and the spinach wilts a bit.
  3. To serve place a generous scoop of the cooked quinoa into each bowl and top with the stew. Add a few healthy pinches of toasted sesame seeds, cilantro and a tiny dash of Sriracha sauce if desired.

Visit Dishing up the Dirt for more recipes and images of farm life. If you’re a fan of this recipe, keep your eyes open for Bemis’ first cookbook, due March 2017.

Images and recipe from Dishing up the Dirt