Chickpeas soup with seaweed

Preparation. Chickpeas soup with seaweed

Unusual recipe of bean soup, no meat broth, but hearty and delicious.

chickpeas – 1 Cup;
kombu seaweed – 1 bar (length 15-20 cm);
purified water – 5 cups;
the sea salt.
Pre-soak the chickpeas for 6-8 hours. Algae also soak, and cut into squares 2.5 cm Then the chickpeas and seaweed soak in a pressure cooker, cover with water, cover, bring to a boil over high heat. When the water boils, reduce the heat to low and continue to cook for another hour. After you remove the cooker from the heat, it is necessary to lower the pressure inside. Then open the lid, season with salt and without closing the lid, cook for a few minutes on low heat. When serving soup sprinkle chopped greens on your taste.