10 g dried Kombu

1 litre of vegetable broth

150 g Leek

100 g Zucchini

90 g Carrots

1 Onion

Olive oil

100 g Chickpeas

1. Put the dried Kombu with the vegetable stock and bring it to boil for 15 min.
2. Add the chickpeas and leave it cooking for 20 min.
3. Wash and dice all the vegetables.
4. Stir fry lightly with oil in the following order: Onion, leeks and carrots.
5. Add the vegetable to our master vegetable and kombu stock and cook it for 12 min.
6. Add the zucchini and cook it 3 min more.

Serve in a bowl and enjoy this traditional Gramma recipe boosted with the umami flavour and the macrobiotic properties from the Atlantic Kombu.