Ingredients
- 1/2 tablespoon of avocado oil
- 1 small onion
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 jalapeno pepper, stem and seeds removed and finely chopped (or use 1/2 bell pepper for less heat)
- 3 cloves of garlic, crushed or grated
- 1/2 inch ginger, grated
- 1 tablespoon of gochujang
- 1. 15 ounces canned chickpeas, rinsed and drained
- 1/2 cup quinoa, rinsed well
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried thyme or 5 sprigs of fresh thyme, leaves detached
- 2 1/2 cups quality vegetable stock (or 1 vegan chicken bouillon cube with 2 1/2 cups water)
- 1 teaspoon white or yellow miso paste
- 2 teaspoons of sesame oil
- green onions to garnish
Thank you!