Herbed Chickpea Stew ©Deborah Barr

1 1/3 cups dried garbanzo beans

8 cups water (or vegetable stock)

2 inch strip kombu

1 Bay Leaf

2-3 tablespoons olive oil

2 cups diced onions

11/2 cups diced carrots (or 1 large carrot & 1 large parsnip, diced)

5-6 cloves minced garlic

¼ teaspoon salt

¼ tp. black pepper

3 TB chickpea miso (or any light miso) **

2 tsp. Rosemary powder

2 tsp. Dried oregano

1 1/2 cups diced yams or sweet potatoes

1 1/2 cups winter squash (butternut, acorn, etc.) cubed

3 cups chopped fresh kale (or other greens-bok choy, spinach, Chinese cabbage, etc.)

To save time, use canned organic garbanzo beans.

Soak the garbanzo beans in water overnight.  Discard the water and pressure cook in about 4 cups of fresh water for 50 minutes or boil for 60-90 minutes with kombu & bay leaf.  OR start with canned, precooked beans.

Heat the oil in a large soup pot.  Sauté the onions, carrots, parsnips, and the garlic, along with the salt, pepper and herbs, for a few minutes.  When the onions become translucent, add the yams and squash.  Then add the greens, and continue to cook for 3 to 5 minutes.  Add the water or vegetable broth and bring to a boil.    Then add the cooked garbanzo beans. If using canned chickpeas, add at this point.  Simmer together 20 minutes.  Dissolve the miso in a small amount of the hot soup stock and stir into the pot.  (You can eliminate the miso if using vegetable stock)  Gently simmer for 5 minutes more.  Turn off heat and add o cup chopped parsley or thinly sliced scallions.

Serve with brown rice pilaf or any grain of choice.

**If using vegetable stock, reduce miso to 1 TB or eliminate.  You can also substitute good quality soy sauce or Braggs Amino Acids for the miso.

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©Deborah Barr, 2000-11.  All rights reserved.