I love Jicama.
It's a root that is also known as a Mexican Yam. It tastes a lot like a water chestnut. It's hard to peel, but well worth the effort. I have always just cut it up and eaten it plain.
When I came across this recipe while flipping through an old cookbook, I had to try it.
Mexican Jicama Soup (6 Servings, Fat Smash Phase 1)
1 tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 cups cooked Chickpeas (or 1 15-oz can)
1 Jicama, peeled and chopped
1 tsp Cumin
4 cups Water
1 tbsp No Sodium Bullion
4 cups Baby Spinach
Cook the onion and garlic in the olive oil until soft, 3 minutes. Add the chickpeas, jicama, cumin, water, and bullion, simmer 15 minutes. Remove from heat and stir in the spinach.