Total Time
20mins
Prep 10 mins
Cook 10 mins

A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal.

Ingredients Nutrition

Directions

  1. Slice leeks. Heat oil in soup pot, and saute leeks on low until soft. Add chickpeas, rice, and water, and simmer until leeks are softened, approx 5 minutes. Remove from heat, and add miso paste, stirring until well mixed. Serve warm.