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
sea salt
shoyu
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.