This cold January weather really called for a hearty long-cooked bean and veggie stew…so here it is! You need
about a cup of cooked chickpeas
a cup of chopped kale
a handful of small brussel sprouts cut in halves
half of a portobello mushroom, sliced
a cup of hokkaido pumpkin cut in cubes
one small onion, diced
one-inch thick slice of daikon, cut in diagonal slices
half of a carrot, cut in diagonal slices
half of a parsley root, cut in diagonal slices
1 tsp dark miso
1 tsp ginger powder
one inch piece of kombu seaweed
salt
First sautee onion with a big pinch of salt on a bit of water, until soft. Add kombu, carrot, parsley root, daikon, chickpeas, mushroom and hokkaido pumpkin and stir for a little while. Add enough water so that the vegetables are nearly submerged and cook on a medium flame for about 15-20 minutes, without a lid, until most of the water evaporates, then you can put a lid on. When kombu softens up, take it out, chop finely and return to the pot. When the pumpkin is almost soft, add brussel sprouts and kale, cook 5 more minutes. Season with ginger powder. Turn flame on lowest setting so that the water stops bubbling. Add diluted miso and simmer for 5 minutes. I served this lovely fragrant stew on a bed of pressure cooked rice with sweet rice.