Can I replace the gochujang?

This is one ingredient I encourage you not to swap. Gochujang has a very unique flavor that is hard to replicate with substitutions. You can find gochujang in Asian markets or even in the International aisle of your local grocery store now that it has gained popularity. If not, you can also order easily online. This brand here is gluten-free and vegan .

How do I make this gluten-free?

While traditional preparations of gochujang include barley malt (a gluten containing ingredient), there are many gochujang products available now that do have gluten-free preparations. Always check ingredients and confirm with packaging labels that indicate that it is gluten-free.

How long does this chickpea soup keep?

Once the soup has cooled, place in an airtight storage container and keep it in the fridge for up to 5 days. You can also store leftovers in the freezer for up to 3 months. Regardless of storage, you can reheat this soup in a saucepan or in the microwave for a few minutes until it is at your desired temperature.

Gochujang Chickpea Soup - Plant Based RD

Description

This Gochujang Chickpea Soup is quick to make, but loaded with lots of warming savory flavors. Comes together in 30 minutes and packed with satisfying protein and fiber.

Ingredients

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1/2 tbsp avocado oil
1 small yellow onion, diced
1 carrot, diced
2 stalks celery, diced
1 jalapeño pepper, stem and seeds removed and finely diced (or use 1/2 a bell pepper for less heat)
3 cloves garlic, crushed or grated
1/2 inch ginger, grated
1 tbsp gluten-free gochujang
1, 15 oz can chickpeas, rinsed and drained
1/2 cup quinoa, rinsed well
1/2 tsp ground coriander
1/4 tsp dry thyme or 5 sprigs fresh thyme, leaves removed from stem
2 1/2 cup good quality vegetable broth (or 2 1/2 cups water with 1 vegan chicken bouillon cube)
1 tsp yellow or white miso paste
2 tsp sesame oil
Scallions, for garnish

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Instructions

Heat a small pot or saucepan over medium heat then add the avocado oil to warm through. Add the onions, carrots, celery and jalapeno along with a pinch of salt and sauté until the onions have softened.
Add the garlic and ginger then sauté again until fragrant then stir in the gochujang and sauté for 1 minute.
Add in the chickpeas, quinoa, coriander and thyme, then pour in the broth. Bring the pot to a boil, then reduce to a low simmer and cook partially covered with a lid for 15 minutes.
Combine the miso paste with 2 tablespoons of water and whisk until no lumps remain. Once the soup has finished cooking, remove from heat and stir in the miso mixture along with the sesame oil. Adjust salt to taste and serve garnished with scallions.

Notes

Build on flavors. It might be tempting to throw everything in the pot all at once to cook, but sauteing the added veggies and aromatics helps to build and develop more flavor overall.

Add more veggies. You can always stir in some kale or spinach into your broth for added fiber and nutrients. I also love to sauté some cabbage or diced zucchini in the beginning as well. If adding a lot of veggies, you may wish to add some extra water or broth as needed.

Adjust the spice to your liking. I love spicy food and will often increase the amount of gochujang I use in this soup. If you are not as into spice, just use the recommended tablespoon in the recipe and make sure to deseed your jalapeno if using.

Double the recipe. This recipe is designed to be a small batch soup, but if you love it and want to have more on hand, feel free to double the recipe by using the scaling feature available in the recipe card.