Miso-Broth Semolina with Mushrooms + Crispy Chickpeas

METHOD

1. Step 1: Crispy chickpeas

   • 1 can chickpeas, drained + rinsed
   • 1–2 tablespoons olive oil
   • Salt + black pepper
   • Optional: smoked paprika or chili flakes

   Pat chickpeas very dry with paper towel. Heat oil in a skillet over medium-high. Add chickpeas, salt, and pepper. Cook, shaking often, until golden and crispy, about 10–15 minutes. Turn off heat and add spices if using.

2. Step 2: Mushrooms

   • 200–250 g mushrooms, sliced
   • 1 tablespoon olive oil or butter
   • 1 small garlic clove, minced (optional)
   • Salt + black pepper

   Heat oil or butter in a pan. Add mushrooms and a pinch of salt. Cook until browned, about 8–10 minutes. Add garlic for the last 30 seconds. Season with pepper.

3. Step 3: Miso-broth semolina

   • 2 cups broth
   • 1–2 tablespoons miso paste
   • 80–100 g semolina
   • 1 teaspoon butter or sesame oil (optional)
   • Black pepper

   Warm broth in a pot until simmering. Mix miso with a few spoonfuls of hot broth to dissolve, then pour back into pot. Slowly whisk in semolina. Cook on low, stirring, until thick and creamy, 3–5 minutes. Finish with butter or sesame oil and black pepper.