Recipe originated by Ray Schiel, May 2004 - Costa Mesa, CA, organicooking@yahoo.com

1 Cup Garbanzo Beans, Soaked	1" Piece Kombu Sea Vegetable
-Overnight	3 Medium Carrots, Diced
2 Tbl Shoyu	2 Ears Corn, Cut Off Cob
1 Onion, Minced	Toasted Sesame Seed Oil
4 Cups Water	Scallions, Chopped

Place garbanzo beans, half of the onion, shoyu, and water in a pressure cooker. Pressure cook one hour. In a separate pan sauté the other half of the onion, corn and carrots with toasted sesame oil until tender. When beans are finished, add the sautéd vegetables and mix. Blend until the desired consistency is reached. Serve garnished with chopped scallions.