Boil the chickpeas which have been left to soak overnight. Brown the Kamut® Boulgour® slightly in some oil and then boil it in twice its volume of water. Cut the vegetables and sauté them in oil. Make a puree of 3/4 of the chickpeas add Miso, some olive oil and cumin. Add the rest of the chickpeas and the vegetables and heat it. Add the mixture to the Kamut® Boulgour®. You can enhance the flavour of this dish by adding pieces of cooked Seitan or Tempeh.