Hi everyone! So happy you all have been enjoying the #longevityrecipes series! Ive been trying to find ways to tweak some of my favorite Korean dishes to maximize the micronutrients (like fiber) that help promote longer and healthier living and kimchi seemed like such a natural choice! This kimchi minestrone was almost like a kimchi chives with a Mediterranean twist! Give it a tryI think you will love it!1 3/4 cup chickpeas1 1/2 tbsp extra virgin olive oil1/2 tsp smoked paprika1/2 tsp garlic powder2 tbsp dried oreganoSalt & pepper1/2 cup diced red onion3 cloves garlic, minced1/2 cup diced carrot1/2 cup diced celery1/2 cup diced potato1/2 cup chopped kimchi1 tbsp gochujang1 cup crushed tomatoes1 3/4 cup white beans6 cups vegetable broth1 cup spinach4 to 5 basil leavesPreheat oven to 450 F. Mix together 1/2 cup chickpeas with paprika, garlic powder, and 1 tbsp oregano, as well as 1/2 tbsp of olive oil. Spread out on a baking sheet and bake for about 11-15 mins until they are dark brown. Remove and set aside. To a large pot or Dutch oven, add 1 tbsp of olive oil. Next add onion, garlic, carrot, and celery. Stir until onions begin to grow translucent (3 mins). Season with a little salt and pepper. Add potatoes, kimchi (with juice), and gochujang, together with another tablespoon of oregano. Stir until all veggies are evenly coated with gochujang. Add vegetable broth and bring to boil. Reduce heat to simmer and cook until potatoes are fork tender (~15 mins). Throw in fresh spinach and cook for another minute. Garnish with fresh basil and a twist of black pepper.
