• 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
  • 1 1/2 cups diced carrots (or 1 large carrot & 1 large parsnip, diced)
  • 5-6 cloves minced garlic
  • ¼ teaspoon unrefined sea salt
  • dash of black pepper
  • 3 TB chickpea miso (or any light miso) **
  • 2 tsp. Rosemary powder
  • 2 tsp. Dried oregano
  • 1 1/2 cups diced 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.)



  1. Cover the garbanzo beans with water and soak overnight. 
  2. 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 use canned, precooked beans.
  3. Heat the oil in a large soup pot.  Add the onions, carrots, parsnips, and the garlic, salt, pepper and herbs, and sauté for a few minutes. 
  4. When the onions become translucent, add the sweet potatoes and squash. 
  5. Next add the greens, and continue to cook for 3 to 5 minutes. 
  6. Add the water or vegetable broth and bring to a boil.    
  7. Next add the cooked garbanzo beans. If using canned chickpeas, add at this point. 
  8. Simmer together 20 minutes. 
  9. Stir 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. 
  10. Turn off heat and add chopped parsley or thinly sliced scallions.
  11. Serve with brown rice or any whole 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.

Learn more about miso here