Better Than Chicken Soup (Miso Squash and Chickpea Soup) - Full Belly Farm

Ingredients

• 2 tsp coconut oil
• 1 tsp black mustard seeds
• 1 tsp turmeric
• 1 small leek, sliced longitudinally, washed and thinly sliced
• 3 tbsp ginger, peeled and finely chopped
• 6 cloves garlic, pressed, divided
• 6 cups water or broth
• 4 cups kabocha (~1 lb) (or your favorite winter squash), chopped
• 1 large carrot, peeled and chopped
• 6 shiitake mushrooms, stemmed and sliced) (I used dried that I reconstituted in hot water for 10 minutes, but fresh would be better)
• 2 cups cooked chickpeas, rinsed and drained if canned
• 1.5 tbsp miso
• 1/2 tsp Aleppo chili flakes (or to taste)
• 2 tbsp lemon juice
• 2 large heads of baby bok choy , half a bunch of kale (or other hearty greens), or spinach (optional)
• salt and pepper, to taste