34264970 - fresh parsnip on the boards, vegetable

Parsnip and Chickpea Curry


• 1 cup of dried chickpeas (soaked in water
over night) or 1 tin of chickpeas
• 7 garlic cloves finely chopped
• 1 small onion finely chopped

• 2 inch piece of fresh root ginger, chopped
• 1 tablespoon of coconut oil
• 450ml plus 5 tablespoons of water
• 1 tsp cumin seeds
• 2 tsp ground coriander seeds
• 1 tsp ground turmeric
• 1 tsp chili powder or mild paprika
• ½ cup of ground cashew nuts
• 250g tomatoes, peeled and chopped
• 900g parsnips cut into chunks
• 1 tsp ground roasted cumin seeds
• Juice of 1 lime
• Black pepper and Celtic sea salt to taste
• Fresh coriander to serve


1. In a pan cover the soaked chickpeas in cold water
and bring to the boil. Boil vigorously for 10 mins, then reduce the heat and boil
2.Cook for 1-1.5hrs or until the chickpeas are tender.
Drain and set aside.
3.Set aside 2 tsp of finely chopped or crushed garlic, and then blend the
remainder in a food processor with the ginger, onion and
half the chopped chillies. Add 5 tablespoons of water and
blend until a smooth paste.
4. Heat the oil in a frying pan and cook the cumin seeds
for 30 seconds. Stir in the coriander seeds, turmeric,
chili powder (or paprika) and the ground cashew nuts.
5.Add the ginger paste and cool, stirring frequently until the
water begins to evaporate. Add the tomatoes and stir fry for
2-3 mins.
6. Mix in the cooked chickpeas and parsnip chunks with
the 3/4pint of water, a little salt and plenty of black
pepper. Bring to the boil, stir, then simmer, uncovered for
15-20 mins until parsnips are completely tender.
7. Reduce liquid if necessary by bringing liquid to the
boil and then boiling fiercely until the sauce is thick.
8. Add the ground-roasted cumin with more salt and
limejuice to taste. Stir in the reserved garlic and green chili, and cook for a further
9. Serve on quinoa or steamed vegetables with a scattering
of fresh coriander over the top.


A recipe supplied by Miss Nutritionist