Recommended recipe by Milica (Millie) Milovanovic. From "Late Summer and Earth Energy"
½ cup chickpea soaked overnight
2cm piece of kombu
1 onion diced
1 carrot diced
1 cup squash cut into squares
2 celery stalks diced
1 tsp cumin
chili pepper flakes (optional)
1Tbsp white miso diluted in a little water
cilantro and ginger for garnish
Place the kombu, onion, celery, squash, carrots and chickpeas into pressure cooker. Cover with water and bring up to pressure on a medium flame. Cook for 45 minutes on a low flame.
Remove from the heat and take down the pressure.
Season with cumin, sea salt, white miso and a dash of shoyu. Add a dash of chili peppers, mix gently and cook for another 5 minutes.
Serve garnished with cilantro and fresh ginger.