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200g Kamut ®-bulgur, 150g chickpeas, 100 g carrots, 100 g cauliflower, 100 g beets, 50 g leeks 50 g onion, 1 tomato, olive oil, soy sauce (shoyu), 1 tbsp miso soup of your choice, 1 tsp cumin, sea salt.
Soak the chickpeas one day in advance. Boil the soaked chickpeas. Bake the Kamut®-bulgur in a little oil and let it cook in double its volume of water. Cut the vegetables into pieces and fry in oil. Mix 3/4 of the chickpea into a puree and mix with the miso, a little oil and the cumin. Add all of the chickpeas and vegetables and heat. Add this mixture to the Kamut®-bulgur. If desired, you may garnish this dish with pieces of fried seitan or tempeh.
