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Sunchoke, pumpkin and chickpeas soup


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Apx 160 g dried chickpeas, soaked overnight (or one can)

800g sunchokes, washed well and diced (2cm wide)

400g carrots (3 large), peeled and diced (1cm wide)

2 large onions, diced

600g pumpkin, diced (3 cm wide)

Apx 3 tbsp worth of fresh rosemary

4 bay leaves

4 tsp nutritional yeast or a little MSG

1 tbsp butter

2 tsp cumin seeds

1.5 tsp coriander seeds

2 tsp fenugreek seeds

3 large garlic cloves, minced

chili to taste

Apx 2 tsp fresh thyme leaves

2 tsp paprika

1 tsp turmeric

salt to taste

200g spinach

2-3 tbsp lemon juice

handful of chopped parsley

black pepper

 

 

Cook the chickpeas until tender in salted water. Keep the cooking water.

Microwave the carrot cubes on high heat for two minutes.

Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite.

-

Meanwhile, fry onion until browned.

Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes).

Add chickpeas, sunchokes, carrots, water to cover and salt to taste.

Cook until softens to your liking, but not too much.

-

Meanwhile, fry cumin and coriander in butter until aromatic.

Add fenugreek, garlic, chili and thyme. Fry until aromatic.

Grind with some salt, add turmeric and paprika.

Add to soup.

-

Add spinach, parsley, lemon and pepper.

Adjust to taste.

 

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~ Shai N.

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