Ingredients
2 medium leeks, thinly sliced
2 T olive oil or sesame oil
4 c water or vegetable broth
1 c chickpeas, cooked
2 c brown rice, cooked
1 T South River Chickpea Miso
1 small bunch arugula, finely sliced or torn
Preparation
Thinly slice leeks. Heat oil in small stockpot over low heat, and add leeks. Saute until softened. Add water/broth, cooked rice, and cooked chickpeas. Bring to simmer, and cook over low heat for 5 minutes to allow flavors to blend. Remove from heat, and add miso paste. Split between bowls, and garnish with arugula.
