Chickpea Leek Soup
1 medium leek sliced
2 carrots sliced
1 cup cooked chickpeas
1 three-inch piece wakame (optional)
4 cups water
11/2 tablespoons Chick Pea Miso
Chopped parsley for garnish
Wash and cut vegetables. (Leeks need special attention when washing;
slice lengthwise and rinse under cold running water.) With kitchen shears cut
wakame and add to 4 cups water in 2-quart saucepan. Add carrots and bring to
boil. After 10 minutes add leeks and chickpeas continue to boil for 3-4 minutes.
In small bowl blend miso with small amount of liquid from pot. Reduce flame to
low and add diluted miso; simmer 3-4 minutes. Garnish and serve.