Instructions

1. Begin by preparing all your ingredients. Dice the large potatoes into small, bite-sized cubes, chop the onion finely, and mince the garlic cloves. Rinse and drain the canned chickpeas thoroughly, then set them aside.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Add the minced garlic to the pot and continue to sauté for an additional minute, stirring frequently to prevent the garlic from burning.
4. Next, add the diced potatoes to the pot and stir to combine with the onion and garlic. Cook for about 2-3 minutes, allowing the potatoes to slightly soften.
5. Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for approximately 15 minutes, or until the potatoes are tender.
6. While the soup is simmering, prepare the crispy chickpeas. In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, add the drained chickpeas, seasoning them with salt and pepper to taste.
7. Cook the chickpeas for about 10 minutes, stirring occasionally, until they are golden brown and crispy. Remove from heat and set aside.
8. Once the potatoes are tender, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
9. Return the pot to low heat and stir in the miso paste, mixing well until it is fully dissolved. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
10. Serve the miso potato soup hot in bowls, topped with a generous handful of crispy chickpeas for added texture and flavor. Enjoy your delicious Japanese-inspired dish!