Miso Tahini Chickpea Stew
I seeded all of our tomatoes in the greenhouse today while a snow/rain mixture fell quietly on the greenhouse roof. It’s quite ironic to be seeding tomatoes when it lightly snows outside but I guess that’s springtime at the farm. I actually love seeding when it rains (or snows!) because it’s peaceful listening to the drops shower the greenhouse and it’s easier for me to get into a rhythm of filling seed trays with dirt and mindlessly seed for hours on end. Spending long days in the greenhouse this time of the year fills me with so much hope and anticipation I can hardly stand it. I’m dreaming of tomato salads, fresh sweet corn and lettuce. Lot’s of lettuce! The lettuce is germinating beautifully and will be making it’s 2016 debut very soon!
I may be dreaming of summer produce but since it’s still pretty stormy here soups and stews are on rotation for the time being. This miso tahini and chickpea stew is comforting, nourishing and bursting with fresh flavors. It combines so many of my favorite ingredients and each spoonful gets better and better. The miso tahini broth is spiked with a little fresh ginger for a lovely bite. Turnips and sweet potatoes are cooked in the broth until tender and chickpeas and quinoa bulk this up so it can be served alone as a main course. It’s rare for us to serve soup without a slice of thick crusty bread but this soup is hearty and doesn’t need a thing–well maybe a beer to help wash things down!
A quick note on the miso I used here–I used chickpea miso but white miso will be a perfect substitution. If you only have red miso add a little less as it tends to be stronger. Also- my favorite tahini is Soom Tahini and if you are a tahini lover like I am then I highly suggest ordering some! Best flavor and texture of any tahini I’ve ever tried!
Happy cooking everyone. Cheers from a very stormy Tumbleweed Farm.
Miso Tahini Chickpea Stew
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4
- 1 cup dry quinoa
- 1 medium sized sweet potato, scrubbed and cut into 1/2 inch cubes
- 1 medium sized turnip, scrubbed and cut into 1/2 inch cubes
- 2 Tablespoons grated fresh ginger
- 4 cups water
- 1/4 cup chickpea miso (or white miso)
- 3 1/2 Tablespoons tahini
- 1 (14 ounce) can chickpeas, drained
- a few handfuls of spinach
- Minced cilantro for serving
- toasted sesame seeds for serving
- tiny dash of Sriracha for serving (optional)
- Combine the 1 cup quinoa with 2 cups of water in a medium saucepan. Bring to a boil, cover the pot, reduce heat to low and cook until the quinoa has absorbed the liquid and can easily be fluffed with a fork. About 15 minutes.
- Meanwhile, in a large dutch oven or soup pot add the chopped veggies, grated ginger and water. Bring to a boil, reduce heat to medium and simmer until the vegetables are tender, about 10 minutes. Pour about 1/2 a cup of the hot water into a bowl and stir in the miso and tahini (this prevents clumping and helps thin out the mixture a bit). Add the thinned miso/tahini mixture to the soup. Taste the broth and adjust seasonings as needed. Add the chickpeas and spinach and stir until everything is well combined and the spinach wilts a bit.
- To serve place a generous scoop of the cooked quinoa into each bowl and top with the stew. Add a few healthy pinches of toasted sesame seeds, cilantro and a tiny dash of Sriracha sauce if desired.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *This recipe is lightly adapted from Heidi Swanson