It's been a while since I made inspiration soup, but a recent freezer reorganization reminded me of some neglected chickpeas and their cooking water. We also had some leftover potatoes Jerusalem artichokes/sunchokes in the fridge from a previous root veggie roast, and I wanted to get them into something. In case you are unfamiliar with them, Jerusalem artichokes are not from Jerusalem, nor do they resemble artichokes in any way. They are very knobby and kind of look like ginger. The taste is very reminiscent of potatoes, but they are a little sweeter and hold their texture better than potatoes do. The soup itself is vegan, but I like to finish it with a little parmesan cheese or a poached egg, as pictured above.
Inspiration soup III (Return of the inspiration):
Makes about 4 servings
1/2 onion, diced
3 cloves garlic, minced
2 new potatoes, diced
1/2 pound Jerusalem artichokes, well scrubbed and diced
1 carrot, peeled and diced
1 quart chickpea cooking water
1 1/2 tsp salt
About 2 tsp total of dried basil, oregano, rosemary, and other such herbs you've got lying around
Big pinch cumin
Big pinch smoked paprika
Black pepper to taste.
1 cup cooked chickpeas
4 kale leaves, washed and coarsely chopped
Saute onion in vegetable oil for about five minutes. Add garlic, potatoes, Jerusalem artichokes, and carrot and saute a few more minutes. Add chickpea broth and seasonings. Bring to a boil, then lower heat to a simmer and cook until potatoes and Jerusalem artichokes are tender. Add cooked chickpeas and kale, and heat until kale is wilted.