Korean · Soup

Chickpea Bisque in soy and sesame

The kind of Korean plate you make on repeat. soy and sesame, a proper smoke, and a finish of fresh herbs.

4.6 from 1,876 cooks

Prep20 min

Cook120 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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