Sunchoke and Chickpea Soup
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Servings Prep Time
8servings 20minutes
Cook Time
40minutes
Ingredients
Roasted chickpeas
Sunchoke chips
Soup
Instructions
Crispy chickpeas
  1. Place the chickpeas on a clean kitchen towel. Top with another towel and gently rub them until the chickpeas start to pop out of their thin, translucent skins. The skins hold a lot of moisture, so getting rid of as many as you can will help keep these beans crispier longer. (Don’t worry about getting each and every one, just remove any that easily pop off.)
  2. Transfer the dried chickpeas to a large baking sheet. Toss with a tablespoon of olive oil and ¼ teaspoon of sea salt and curry powder. Bake for 20 to 22 minutes, or until golden brown and crispy, stirring and tossing them at least once during the cooking process.
  3. Turn the oven off, and allow them to sit in the oven (with the oven door closed) as the oven cools down for at least an hour until the pan is no longer hot.
Sunchoke chips
  1. Heat the oil in a nonstick skillet over medium-high heat and add in the curry powder and sunchoke slices. Pan-fry until golden brown on both sides, about 30 seconds to a minute. Drain on a few sheets of paper towel and set aside.
Soup
  1. Preheat a large pot over medium-high heat and add in the olive oil. Add onion and sauté until translucent, about 5 minutes. Add garlic, ginger and curry paste and stir until the onion is coated in the paste. Cook for about 30 seconds.
  2. Add in the sunchokes and sauté until they are coated in the mixture, then add in the chickpeas and vegetable stock. Cover and simmer on medium heat for about 20 to 25 minutes until the sunchokes are very soft.
  3. Add the coconut milk and using a hand blender, purée until very smooth. Season with salt and pepper, to taste. Keep warm until ready to eat.
  4. Divide the soup into eight bowls and garnish with the chickpeas, sunchoke chips, bean sprouts, cilantro, chilis, lime and carrots.
Recipe Notes

Nutrients per serving: 592 calories, 24 g protein, 17 g fat (4 g saturated fat), 89 g carbohydrates, 21 g fibre, 247 mg sodium