- 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.)
- Cover the garbanzo beans with water and soak 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 use canned, precooked beans.
- 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.
- When the onions become translucent, add the sweet potatoes and squash.
- Next add the greens, and continue to cook for 3 to 5 minutes.
- Add the water or vegetable broth and bring to a boil.
- Next add the cooked garbanzo beans. If using canned chickpeas, add at this point.
- Simmer together 20 minutes.
- 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.
- Turn off heat and add chopped parsley or thinly sliced scallions.
- 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.