Chickpeas and Coriander Stew

Ingredients

300 grs of dried chickpeas; 1 strip of kombu seaweed; 1 red onion; 3 carrots; 300 grs of butternut pumpkin; 2 garlic cloves; olive oil; sea salt; umeboshi vinegar; corn starch; 1 tablespoon of mustard; fresh coriander.

Directions

Soak the chickpeas overnight and pressure cook them in new water with the seaweed. Sauté in olive oil the minced garlic, the cubed onion and pumpkin and the sliced carrots. Season with salt and cook until tender. Add the chickpeas, vinegar, mustard and the corn starch dissolved in water. Cook for two more minutes. Remove from heat and add the coriander.