Chickpea and Rice Soup

Riffing on a recipe on the PPK blog (part of the upcoming Veganomicon), which I've already pre-ordered, I'm making the following Soup:

1 Onion
A splash of olive oil
1 cup of carrots
1 8 oz. pkg. of crimini mushrooms
1/2 t. celery seeds
1 t. thyme
a pinch of rosemary (crushed)
2 T. mirin
1/3 c. miso
4 c. veggie broth
2 c. or more, water
1 can of chickpeas
2 cups cooked rice (I had some leftover--you can see on Isa's blog, she uses soba noodles)
1 pkg. frozen spinach.

Saute onions, add carrots, mushrooms, herbs, cook until onions are translucent. Add mirin, miso, broth and water. Add chickpeas. Cook until carrots are fork-tender. 20 minutes before serving, add rice and spinach. Season to taste with salt and pepper.

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