Soak chickpeas for 6‑8 hours or overnight with a little kombu.
Dice carrots and onions.
Layer kombu on the bottom of the pressure cooker and place chickpeas on top.
Add the water, including the soaking water, if desired.
Bring mixture to a boil without a lid, reduce the flame, and cook for 30 minutes.
Discard any foam that rises to the surface.
Cover the pressure cooker and bring to pressure on a low flame.
Cook with low pressure for about 40 minutes.
Allow pressure to come down completely and remove the cover.
Remove the beans and layer the carrots and onions on the bottom of the pot.
Place the beans on top of the vegetables.
Bring to a boil, cover with a heavy regular lid (it is better not to pressure‑cook the vegetables), reduce heat, and cook on a medium flame for about I hour until the beans are 80 percent done.
Add a pinch of sea salt and continue cooking until the beans are well done, but not mushy and most of the liquid has evaporated.
Transfer to a serving dish.
Cynthia & David Briscoe
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