Chickpea & Tofu Soup

Ingredients (Serves 4):

1 cup dried chickpeas or
1 jar Natura Toscana
chickpeas in water
1 tbsp sesame oil
2 pieces dried tofu
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 tbsp mirin
2 tbsp white miso, dissolved
in a little water
Juice of 1 lemon
Chopped parsley or
chives to garnish

Chickpea & Tofu Soup

Put the dried chickpeas in a saucepan and soak in two cups of water overnight
Bring the chickpeas to the boil and simmer for 1 hour or until they are soft
Place the dried tofu in a bowl and cover with water, leave for 5 minutes, then gently squeeze the tofu
to remove the water and slice into small cubes, set aside
Fry the onion in the sesame oil for 3-4 minutes, adding a pinch of sea salt
Add the carrot to the onion and continue frying gently for 2 minutes
Add the celery to the vegetables with a pinch of sea salt and 2 tbsp mirin
Add a little water to the vegetables, cover and simmer gently for 10 minutes
Add the cooked chickpeas/drained Natura Toscana chickpeas to the vegetables along with the dried tofu
(if you like, you can deep fry the tofu first for 1 minute and then add to the soup, this gives a nice rich
flavour) Cover the vegetables with water and add the white miso and lemon juice
Simmer the soup until the vegetables are tender, then serve garnished with chopped parsely or chives