An easy, vegan hash featuring cooked sunchokes, carrots, and chickpeas. Paired with tarragon for a fresh, cool-weather flavor.
½ pound sunchokes, cleaned and
¼ pound carrots
1 tablespoon olive oil
1 cup cooked chickpeas (drained and rinsed if using canned)
2 to 3 garlic cloves, minced
½ teaspoon sea salt
4 teaspoons champagne vinegar
3 tablespoons fresh minced tarragon
Scrambled eggs or tofu, for serving
- Prep the sunchokes and carrots. Give both a good wash and cut into ¼” sized pieces. If you feel the need to peel both, you can. However, I rarely peel- scrubbing gets the job done.
- Heat a medium skillet over medium heat. Add the olive oil followed by the carrots and sunchokes. Saute, stirring occasionally, until both are starting to brown and are tender, 8 to 12 minutes (will depend on the size of your dice/heat source).
- Stir in the chickpeas and continue to cook for another few minutes, until the chickpeas are warm and starting to brown. Add the garlic and salt, cooking for another minute more.
- Finally, turn off the heat and add in the vinegar and tarragon. Give the pan a good stir and you’re ready to serve, Serve this by itself or with scrambled eggs or tofu.
If you’re unsure about sunchokes, it’s alright. Swap them for potatoes or sweet potatoes.
Keywords: sunchokes, sunchoke hash