Recipes Sides:

Spring Pea Miso Soup, Crispy Chickpeas, & Dandelion Pesto

Jodi Moreno
Spring Pea Miso Soup, Crispy Chickpeas, & Dandelion Pesto



For the pea miso soup:

  • 1 large leek, sliced
  • 3 large cloves of garlic, minced
  • 2 cups of peas (fresh or frozen will do)
  • 3 tablespoons of chickpea (or sweet white) miso, dissolved in a couple of
  • tablespoons of water
  • 2 1/2 cups of filtered water

For the chickpeas:

  • 1 15oz can (organic, no-sodium) chickpeas
  • 1 tablespoon of olive oil
  • Salt + pepper

For the dandelion pesto:

  • about 2 cups of dandelion greens, loosely packed
  • 1 clove of garlic, minced
  • 1/4 teaspoon of salt
  • pepper
  • about 1/3 cup of extra virgin olive oil
  • additional toppings: mircogreens, gomasio


The Prep

Prep + roast the chickpeas:

  • Pre-heat the oven to 400º.
  • Spread the chickpeas onto a parchment lined baking sheet, drizzle with the oil and season with salt and pepper. Bake for 35-45 minutes, until they are brown and crispy. Take the pan out every ten or so minutes and shake them so they do not burn on one side.

Prepare the soup:

  • In a medium sized heavy bottom pot, heat the oil over medium-low and then add the leeks. Cook while stirring (to prevent burning) for about 7 minutes. You want the leeks to be soft but be careful they do not burn or else they will taste bitter.
  • Add the garlic, and cook for another two minutes. Then add the peas, and the dissolved miso. Give it s stir and then add the water. You want to add just enough water so that the ingredients are covered. I found that 2 1/2 cups was perfect.
  • Simmer on low heat for about 15 minutes while you prepare the pesto.

Make the pesto:

  • Bring a small to medium sized pot of water (that’s filled a little more than half way) to a boil. Have a small bowl with ice water nearby. Add in the dandelion greens to the boiling water and blanch for just under 60 seconds. Using a slotted spoon, transfer the greens to the ice bath.
  • Squeeze the excess water from the green, then add them to a food processor along with the garlic, salt, and pine nuts.
  • Pulse a few times until everything is chopped, then add in the olive oil in a continuous stream while the food processor is running. You will have to scrape down the sides about half way through. You want this pesto to be on the thicker side, so stop adding the oil when you feel like it’s at the consistency you prefer.

Blend the soup, and assemble:

  • When the soup is done simmering, blend it either using an emersion blender or a high-powered blender such as a vitamix. I like to puree about 3/4 of the soup, to leave a little texture, but go ahead and blend as little or as much as you like.
  • If you’ve only blended partially, add the blended soup back to the pot and stir to combine. Then ladle the soup into individual bowls. Top with a spoonful of the pesto, and swirl it to incorporate. Then finish with a small handful of the chickpeas, a pinch of micro greens, and a pinch of gomasio.
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