Hearty black beans, Mexican spices and a tomato base creates a delicious soup topped with fresh avocado and crunchy homemade jicama chips.
Jicama is a starchy South American root vegetable that people describe as tasting like a sweeter and juicer version of potato. It’s a nutrient-dense food that’s low in calories and high in fibre so it makes a great alternative to corn or potato chips but you could use corn chips if you can’t find jicama.
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Ingredients
jicama chips
Method
1.To make jicama chips, preheat oven to 120°C/250°F. Line two oven trays with baking paper. Peel jicama. Using a mandoline or V-slicer, cut jicama into 3mm (1¼in) thin rounds. Pat well with paper towel to dry. Place rounds in a single layer on oven trays; sprinkle with combined spices and salt. Roast for 1¼ hours or until crisp, swapping trays between shelves halfway through cooking.
2.Meanwhile, heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened. Add garlic and jalapeño; cook, stirring, for 2 minutes. Add spices and dried oregano; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock; bring to the boil. Reduce heat to low; simmer for 10 minutes. Add beans; simmer for a further 5 minutes. Season to taste.
3.Top soup with yoghurt, avocado, jicama chips and coriander leaves. Season to taste. Serve with lime wedges.
Jicama chips can be made a day ahead. store in an airtight container. Soup can be made a day ahead to the end of step 2.
Note
