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
Instructions