1 large onion, finely chopped
2 garlic cloves, finely chopped
5cm piece ginger, peeled and grated
1¼ tsp ground cumin
500g parsnips, peeled and diced into 1-2cm pieces
1 vegetable stock cube, made up to 1ltr
400g tin chickpeas, drained and patted dry with kitchen paper
½ tsp ground coriander
lemon juice, to taste
1. Pre-heat the oven to gas 7, 220°C, fan 200°C, and line a baking tray with non-stick baking paper. Heat 1 tbsp. oil in a large saucepan over a medium heat and fry the onion for 5 mins to soften. Stir through the garlic, ginger and 1 tsp cumin and cook for 1 min.
2. Add the parsnips, season and pour in the stock. Bring to the boil, then reduce the heat to medium-low and simmer for 25 mins until the parsnips are very tender.
3. Meanwhile, toss the chickpeas with 1 tbsp. oil, the ground coriander and remaining cumin. Arrange in a single layer on the lined tray and roast for 20-25 mins until golden and crisp.
To make this recipe vegan and gluten-free, use a vegetable stock pot instead of a cube.
Nutrition Per Serving
Fat 10g Protein 8g Carbs 31.1g Fibre 10.2g
Idea from recipe here
All the best Jan