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 one hour. Pour off any excess water (after opening as instructed by the manufacturer) and reserve water for future use in soups, etc.. 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 Chickpeas to make the dish more creamy. Serve.