Miso Potato Soup with Crispy Chickpeas

Directions

1. 1
   Heat oven to 400F. In a medium bowl, whisk together the olive oil and 1 teaspoon miso paste.
2. 2
   Add the chickpeas and mix to coat.
3. 3
   Spread on a baking sheet in a single layer.
4. 4
   Bake 30 minutes, stirring halfway through.In a large soup pot, melt the butter over low heat.
5. 5
   Add the onions and cook until softened, about 5 minutes. Stir in the garlic; cook 1 minute. Stir in the miso paste.
6. 6
   Add the potatoes to the pot and pour in enough stock to cover the potatoes. Increase heat to medium-high and bring to a simmer.
7. 7
   Let simmer until the potatoes are just fork tender, 10-15 minutes.
8. 8
   Transfer half of the soup to a blender; blend until smooth. Repeat with remaining soup.
9. 9
   Serve topped with scallions and crispy chickpeas.