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In a 3-qt. pot, bring chickpeas, kombu and soaking water to a boil.
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Cover, reduce heat to medium and boil for 2 hours. Add water as
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necessary so that water just covers the chickpeas. Remove 2 c. liquid
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from the pot and set aside in a 2-qt. pot. Place onions, carrots and
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turnips on top of the chickpeas and add enough water or stock to just
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cover vegetables. Add salt, garlic, bay, cumin, pepper and olive oil.
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Cover and bring to a boil. Reduce to light boil and cook for 40
|
minutes. Add Brussels sprouts and cook an additional 10 minutes.
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Adjust seasoning. While vegetables and chickpeas continue to cook,
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add 2 c. water and salt to the stock in the 2-qt. pot and bring to a
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boil. Heat a thin pan, add oil and, while stirring continuously,
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toast quinoa for 10 minutes. Add to boiling stock, cover and simmer
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15 to 20 minutes. Remove from heat. Allow to sit for 5 to 10 minutes.
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Gently mix from top to bottom with a damp wooden spoon. Cover pot and
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allow to rest for another 5 to 10 minutes. Serve by placing a large
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mound of quinoa on each individual plate. Flatten the mound in the
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center and fill with vegetables and chickpeas. Pour 1/2 c. of hot
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stock over all and serve hot.
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