• 1 ½ cup chick peas, washed, and soaked overnight

  • 1 onion, diced

  • 2″ piece of kombu

  • 1 Tbsp white miso

  • 1 Tbsp fresh ginger juice (optional)

  • A few sprigs of parsley for garnish

  • Spring water
Bowl of Chick Peas


Chick peas need to be cooked in a pressure cooker if not it will take many hours to get soft, Place kombu in pressure cooker, add onions, beans and enough spring water to cover the mixture. Bring pot to pressure on medium flame, then reduce heat and cook for one hour. Release pressure (each pot has its instructions for this step…use caution) and remove most of the water (with a colander), leaving just enough to cover the bottom of the pot. Save the remaining liquid for soup the following day. Add diluted white miso, simmer for 10 minutes and mash some of the chick peas while stirring to make dish creamier. And add ginger juice, if you wish. Add garnish and serve

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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