Ingredients
- 1 cup chick peas
- 1″ piece kombu, soaked 5 minutes
- 1 medium onion, diced
- 1 carrot, cubed
- 1 stalk celery, cubed
- 1 parsnip, cubed
- 1 Tbsp white miso
- Spring water as required
Preparation
Put kombu in pressure cooker, add onions, chickpeas and vegetables, cover with water. Put on the lid and bring to pressure. Lower flame and cook for 1 hour. Pour off any excess water (after opening as instructed by the manufacturer) and reserve water for future use in soups, etc. Add carrots, celery, and parsnips. Continue to cook for ten minutes. Dilute the miso with a little of the reserved water and stir it in. Simmer 15 minutes without pressure and mash a few of the chick peas to make the dish more creamy. Serve.