Miso and Potato Soup with Crispy Chickpeas | Idaho Potato Commission
- Heat oven to 400ºF. In a medium bowl, whisk together the olive oil and 1 teaspoon miso paste. Add the chickpeas and mix to coat. Spread on a baking sheet in a single layer. Bake 30 minutes,...
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Ingredients
- 2 teaspoons olive oil
- 1 teaspoon white miso paste
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons white miso paste
- 2 large Idaho® Russet potatoes, peeled and diced
- 3-4 cups chicken stock
- 4 scallions, sliced
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