500 g Jerusalem artichokes

1 potato

1 can black chickpeas - 250 g drained**

1 litre vegetable stock (or enough to cover the vegetables over 2-3 cm)

Rosemary

Salt

Pepper

Assafetida

Extravirgin olive oil

 

Peel the Jerusalem artichokes and the potato and cut them in pieces. Cook them in a pot with the vegetable stock, a pinch of assafetida and some rosemary. Add salt and pepper to taste. Cook for around 20 minutes or until the vegetables are soft.

In the meantime drain the black chickpeas and saute them for a few minutes in a pan with a couple of tablespoons extra-virgin olive oil, a pinch of assafetida and some rosemary. Salt them to your taste.

Once the vegetables are soft enough, blend them to obtain a cream. Plate the cream on the bottom of a dish and add the chickpeas. Decorate with some rosmary and sprinkle with olive oil.

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** In Italy we find canned black chickpeas at the supermarket. If you can't find them feel free to replace them with the usual ones