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Chickpea Vegetable Soup

Prep Time

5 min

Cooking Time

1.5 hours





  • 1 cup chickpeas, soaked 6 to 8 hours, discard soaking water

  • 4 to 5 cups water

  • 1 inch kombu, soaked and diced

  • 1 cup daikon, cubed

  • 1 cup carrot, cubed

  • 1/4 cup celery, diced

  • 1/4 cup leek, sliced in 1/4 inch thick rounds

  • 1/4 to 1/2 tsp sea salt

  • 2 Tbsps scallion or parsley, finely chopped, for garnish


  1. Place the chickpeas, water, and kombu in a pressure cooker. Cover and bring up to pressure. Reduce the flame to medium-low and cook for 1 hour and 15 minutes.

  2. Remove the cooker from the flame and allow the pressure to come down. Remove the lid.

  3. Add the daikon, carrot, and celery. Cover with a regular lid, not the pressure cooker lid, and bring to a boil. Add the sea salt, cover, and reduce the flame to low. Simmer for 10 minutes.

  4. Add the leek, cover, and simmer 2 to 3 minutes.

  5. Place in serving bowls and garnish.


Michio and Aveline Kushi

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