Chick peas, chard, miso and avocado soup

ingredients for 4 people:

2 cups boiled chick peas

1 medium onion

3-4 cloves garlic

3-5 leaves chard

one medium red pepper

one avocado

one spoon of miso

olive oil

cayenne pepper, sea salt

Preparation: chop the onion and the garlic, chopped red pepper,  place them in a pot with one spoon of olive oil and heat up the oil, gently cook them only for a few minutes till they’re a bit soft. add water, sea salt, a dash of cayenne pepper (or black pepper if you prefer) and bring to boil. Boil for about 5 min, to soften the onion and pepper more, and then add the chick peas and chard leaves (cut in smaller chunks or thin ‘spagetti’). Let boil for 2-3 minutes, not more, so that the chard is just a bit softer, but still bright green.


Open the avocado, cut the pulp into small cubes. Add to the warm  soup and serve.


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