• 1 cup chick peas

  • 1″ piece kombu, soaked 5 minutes

  • 1 medium onion, diced

  • 1 carrot, cubed

  • 1 stalk celery, cubed

  • 1 parsnip, cubed

  • 1 Tbsp white miso

  • Spring water as required


Put kombu in pressure cooker, add onions, chickpeas and vegetables, cover with water. Put on the lid and bring to pressure. Lower flame and cook for 1 hour. Pour off any excess water (after opening as instructed by the manufacturer) and reserve water for future use in soups, etc. Add carrots, celery, and parsnips. Continue to cook for ten minutes. Dilute the miso with a little of the reserved water and stir it in. Simmer 15 minutes without pressure and mash a few of the chick peas to make the dish more creamy. 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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