Black Sticky Rice Soup with Chickpeas and Parsley

This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 

  • 2 cups of cooked black sticky rice
  • 1/2 cup chopped carrots
  • 1/2 cup of cooked chickpeas
  • 1 Tbsp white miso
  • 1 Tbsp brown miso
  • Chopped parsley for garnish
  1. Combine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.
  2. Bring to a boil and reduce to medium heat.
  3. Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. 
  4. Turn off the heat after about 5 minutes, add the miso, garnish with parsley and enjoy. 
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