Gochujang Chickpea Soup

In a vibrant kitchen where global flavors meet, a unique fusion dish is being crafted. Gochujang Chickpea Soup, a delightful blend of Korean spice and hearty legumes, brings warmth and excitement to the dinner table. This vegan soup, inspired by the bold flavors of Korean cuisine and the simplicity of Mediterranean cooking, has quickly become a favorite for those seeking a comforting yet adventurous meal. The spicy, umami-rich gochujang paste perfectly complements the earthy chickpeas, creating a soup that’s not only delicious but also packed with nutrients. It’s a dish that promises to take your taste buds on a culinary journey, making every spoonful a delightful experience.

Key Points to Consider:

1. Balancing Spice: Gochujang can be quite spicy, so adjust the amount to suit your taste preferences.
2. Consistency: Achieve a hearty, yet soup-like consistency by adjusting the amount of vegetable broth.
3. Cooking Chickpeas: Use canned chickpeas for convenience or cook dried chickpeas for a more homemade touch.
4. Flavor Development: Allow the soup to simmer long enough for the flavors to meld together beautifully.
5. Serving: Serve with a side of crusty bread or rice to complement the spicy soup.

Tips and Tricks:

• Adjust Spice Level: Start with a smaller amount of gochujang and add more as needed to control the heat.
• Blending Options: For a creamier soup, blend a portion of the soup and mix it back in.
• Add Fresh Greens: Stir in some fresh spinach or kale at the end of cooking for added nutrition and color.
• Flavor Enhancers: Add a splash of soy sauce or a squeeze of lime juice for extra depth and brightness.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons gochujang paste
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 medium carrot, diced
• 1 bell pepper, diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish