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–+ servings
Gochujang Chickpea Soup

Delicious Gochujang Chickpea Soup for Cozy Nights

This Gochujang Chickpea Soup is a comforting one-pot meal packed with spice, warmth, and nutrition, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons avocado oil or use olive oil or sesame oil
  • 1 medium onion
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 whole jalapeño keep whole for more heat or deseed for milder
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
For Protein and Grains
  • 1 can chickpeas drained and rinsed
  • 1 cup quinoa rinsed
For the Broth and Flavor
  • 4 cups vegetable broth low-sodium recommended
  • 2 tablespoons miso paste optional
  • 1 teaspoon sesame oil optional but recommended
For Garnishing
  • 2 scallions chopped or substitute with chives

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the avocado oil in a large pot over medium heat.
  2. Sauté chopped onions, diced carrots, and sliced celery for 5 minutes until onions are translucent.
  3. Add minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
  4. Stir in gochujang and sauté for an additional minute.
  5. Add chickpeas, quinoa, thyme, and vegetable broth; bring to a rolling boil.
  6. Reduce heat to low and partially cover; let it simmer for 15 minutes.
  7. Whisk miso paste with a little warm water in a small bowl until smooth.
  8. Stir in the miso mixture and sesame oil into the soup off the heat.
  9. Taste and adjust seasoning with salt; serve garnished with chopped scallions.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store in airtight containers for up to 5 days in the fridge or freeze for up to 3 months. Reheat gently and adjust consistency with broth or water if needed.

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