2 c. chickpeas
6 c. water
5 carrots, peeled and diced
1 celery stalk with leaves, washed and diced
2 onions and or scallions, sliced
2 to 3 white potatoes, peeled and cubed
1 tsp. miso paste
Chopped escarole, kale or romaine

Pick over chickpeas. Wash and soak overnight. Amount will triple. Discard soak water. Wash again. Place in three times as much water as chickpeas. Bring to a boil. Simmer in large pot for 1 1/2 hours. Add vegetables and cook for 1/2 hour more. Add chopped escarole, kale or romaine for the last 10 minutes. Serve in bowls with chopped parsley and grated parmesan on top.