1 c  Chickpeas, soaked
1    2"strip kombu sea weed
3 sm Onions, quartered
1 c  Carrots, cut in chunks
1 c  Turnips, cut in chunks
Stock
1 ts Salt
2    Garlic cloves
1    Bay leaf
1/4 ts Cumin
Pepper, to taste
2 tb Olive oil
2 c  Whole Brussels sprouts
2 c  Water
1/4 ts Salt
1 tb Olive oil
2 c  Quinoa

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