1 cup chickpeas - soaked overnight in purified water with a splash of apple cider vinegar
2 medium-large potatoes, Russet or Yukon Gold - peeled and cut into large chunks
2 large parsnips - peeled and cut into large chunks
2 cloves garlic - smashed
2 bay leaves
1 sprig of rosemary
1 small sheet of kombu seaweed (optional)
any other vegetable scraps that you might have on hand (leek tops, onion skins, etc.)
14 cups purified water
sea salt
Instructions
Drain and rinse the chickpeas. Place them in a soup pot, along with the potatoes, parsnips, garlic, bay leaves, rosemary, kombu and any other vegetable scraps, if using. Cover with 14 cups of water. Place the pot over high heat and bring to a boil. Lower the heat to a simmer and cook covered, for 30 minutes, or until the chickpeas, potatoes, and parsnips are all cooked. Generously salt the broth towards the end of cooking. Tasting is very important here - the broth should taste very flavorful and well-salted.
Remove the potatoes and parsnips with a slotted spoon. Store them away in an air-tight container in the refrigerator, until you are ready to make the Potato-Parsnip Mash. Remove the bay leaves, rosemary, kombu, and any vegetable scraps, if using, and discard.
Measure out 9-9½ cups of the broth and leave it in the pot with the chickpeas. This will be your base for the Chickpea Mushroom Minestrone. Store the rest of the broth in a separate airtight container, you will be using it for the Alfredo and gravy and mash. Keep the broth and chickpeas refrigerated right in the soup pot if possible, since you'll be using it for minestrone later in the week.
Notes
Chickpea cooking times vary depending on their age, so you might have to cook them longer than 30 minutes. If you find yourself having to cook the chickpeas much longer, take out the potatoes and parsnips with a slotted spoon to avoid the vegetables getting mushy.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-mushrooms-pasta-alfredo-minestrone-gravy/