Kombu Chickpeas | Cook4me

• 425 g dried chickpeas, soaked for 12 hours
• 1.5 kombu seaweed
• 1.5 small onion, peeled and chopped
• 5 sprigs fresh parsley, finely chopped
• 15 sprigs chives, finely chopped
• 4.5 tablespoons olive oil
• 4.5 tablespoons cider vinegar
• 4.5 tablespoons liquid honey
• 1000 ml water
• Salt

#SuperFoodRecipes

Prepare the ingredients.

Soak the kombu seaweed in a bowl of cold water for 10 minutes. Finely chop into thin strips.

Pour the chickpeas and seaweed into the cooking pan. Add the cold water.

Pressure cooking: 19 minutes

Leave to cool. Add the honey, oil, vinegar, onion and herbs. Serve.

Tip: Sprinkle with pumpkin seeds or sesame seeds for extra crunch. To make this vegan, replace honey with maple syrup.