Japanese · Soup

Roasted Chickpea with yuzu and sesame

This Japanese Bisque leans on yuzu and sesame to do the heavy lifting. We roast the Chickpea for real depth, then bring it together in one pan.

4.9 from 2,137 cooks

Prep12 min

Cook25 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the yuzu 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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