Chickpea and Sweet Vegetables
1 cup chick-peas, soaked 6 to 8 hours or overnight
1 strip kombu,1-2 inches long, soaked and diced
3 cups spring water
1 cup diced onions
1 cup diced carrots
1/2 to 1/2 teaspoon sea salt
1 tbsp chopped parsley
Place the kombu in a pressure-cooker. Drain the beans, reserving water. Place the drained beans on top and add reserved water.
Cover and cook over low heat at less than full pressure for 30 to 40 minutes. Bring down the pressure and remove the beans from the pot.
Put the onions and carrots in the pot. Then add the cooked beans and kombu on top. Bring to a boil, cover, and reduce the heat to medium-low. Simmer until the beans are about 80 percent done, approximately 30 min.
Add sea salt. Cook until beans are very well done but not mushy and most of the liquid has evaporated.
Transfer to a serving dish, garnish with chopped parsley, and serve.
Michio and Aveline Kushi