Chickpea & Roasted Parsnip Curry is a flavorful and comforting dish that is perfect for a hearty and satisfying meal. The dish is made with chickpeas and parsnips, which are two ingredients that are high in protein and fiber, making it a great vegetarian or vegan option. The parsnips are first roasted in the oven to bring out their natural sweetness and then added to a flavorful curry sauce made with spices, tomatoes, and coconut milk. The dish is easy to make and can be customized to suit your taste preferences by adjusting the spices and herbs used. It can be served with steamed rice or naan bread and garnished with fresh cilantro leaves for added flavor.

Here’s a recipe for a simple and delicious Chickpea & roasted parsnip curry Recipe

Chickpea & roasted parsnip curry

Chickpea & roasted parsnip curry Ingredients

Here is a list of ingredients for a Chickpea & Roasted Parsnip Curry:

  • 2 cups cooked or canned chickpeas
  • 4 medium parsnips, peeled and cut into small chunks
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • Fresh cilantro, for garnish

Chickpea & roasted parsnip curry Steps

Here are the steps for making Chickpea & Roasted Parsnip Curry:

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the parsnips with 2 tablespoons of olive oil, salt, and pepper. Spread the parsnips in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
  3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and sauté until softened and lightly browned, about 5 minutes.
  4. Add the garlic and ginger, and sauté for another 2-3 minutes, until fragrant.
  5. Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes, until fragrant.
  6. Stir in the diced tomatoes, broth, and coconut milk. Bring to a simmer, then add the chickpeas and roasted parsnips.
  7. Simmer the curry for 10-15 minutes, or until the parsnips are completely cooked through and the sauce has thickened.
  8. Adjust the seasoning with salt and pepper, if necessary.
  9. Serve the curry over steamed rice or with naan bread. Garnish with fresh cilantro leaves.

Chickpea & roasted parsnip curry Nutrition

The nutrition information for Chickpea & Roasted Parsnip Curry per serving can vary depending on the serving size and recipe variations. However, here is an estimate of the nutrition information for one serving (1 cup) of this dish:

  • Calories: 250-300
  • Protein: 10-15g
  • Fat: 15-20g
  • Carbohydrates: 30-35g
  • Fiber: 8-10g
  • Vitamin C: 20-25% RDI
  • Iron: 20-25% RDI
  • Potassium: 15-20% RDI

It is important to note that this is an estimate and the actual nutrition information may vary depending on the ingredients used and their quantity. It is always recommended to use fresh and healthy ingredients and to control the amount of oil and salt used in the recipe.

Conclusion

In conclusion, Chickpea & Roasted Parsnip Curry Recipe is a delicious and nutritious dish that is perfect for a hearty and satisfying meal. The dish is high in plant-based protein and fiber from the chickpeas and parsnips, and is also a good source of potassium, vitamin C, and iron. The recipe is easy to make and can be customized to suit your taste preferences by adjusting the spices and herbs used. The dish can be served with steamed rice or naan bread, and can be garnished with fresh cilantro leaves for added flavor. It’s a vegan and healthy meal that can be enjoyed by all.