1 cup dried chickpeas (4 cups cooked chickpeas)
½ small onion, peeled and cut into slices
3 cloves garlic, peeled
2 to 4 tablespoons miso, to taste
Olive oil, herbs, paprika, croutons, etc., for garnish
Put the chickpeas, onion, and garlic in a 3-quart saucepan and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Add water as needed to keep the beans moist.
When the chickpeas are very, very tender (at least 90 minutes for dried, about 20 minutes for cooked), carefully purée the soup in a blender (in batches if needed) with the smaller amount of miso. Taste the soup and add more miso to taste (you shouldn’t taste miso outright, but it will give the soup a rich foundation.) If needed, add additional salt, but the miso should make the soup salty enough.