Creamy Jerusalem Artichokes & Chickpeas with Parsley Sauce

Method

1. 1 Heat a good slug of EVOO in a non-stick pan over medium-low heat. Add onion, garlic, and ginger, cooking until the onion is translucent.
2. 2 Add sliced Jerusalem artichokes, cover, and cook for 15 minutes or until tender but still crunchy. Add water if they begin to dry out.
3. 3 Stir in chickpeas, plant-based milk, and miso paste, warming through until the miso has dissolved.
4. 4 meanwhile, chop parsley and mix with EVOO, a pinch of salt, and lemon juice. Let marinate.
5. 5 Return to the pan, turn off the heat, add nutritional yeast, and stir until combined. Season with salt and black pepper to taste.
6. 6 Serve with a generous spoonful of parsley sauce and crusty buttered sourdough.