Chickpea Roasted Parsnip Curry Recipes

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY

Steps:

• Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.
• Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
• In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.
• Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
• Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.
• Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
• Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!

CHICKPEA CURRY WITH ROAST CARROT AND PARSNIP

Steps:

• Preheat your oven to 200˚c (fan oven).
• Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of sunflower oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
• Place the carrots and parsnips in the oven and roast for 20 minutes until the veggies begin to take on some colour.
• Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
• Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Tip in the onion mixture and fry for 5 minutes until the onions have softened and take on some colour.
• Next tip in all the aromatics into the cooking onions - 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
• Now pour the chickpeas, chopped tomatoes, creamed coconut and 1/2 litre of water into the pan. Bring the pan to a boil, cover and simmer for 30 minutes.
• When your carrots and parsnips have finished roasting in the oven. Remove and add to the simmering curry.
• Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens and coriander. Stir the greens into the curry until they have just wilted.
• Serve the curry with rice, cauliflower rice, naans or simply just on its own.

ROASTED CHICKPEA CURRY BOWL

Steps:

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
• Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
• Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
• Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.

CHICKPEA & ROASTED PARSNIP CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
• Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
• Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

PARSNIP AND CHICKPEA CURRY

Steps:

• Put the chickpeas in a pan, cover with cold water and bring to the boil. Boil vigorously for 10 minutes, then reduce the heat so that the water boils steadily and cook for 1-1 1/2 hours.
• Meanwhile, make the sauce. Set 2 tsp of the garlic aside and place the remainder in a food processor. Add the onion, ginger and half the chillies. Pour in 75ml of the water and process to a smooth paste.
• Heat the oil in a large stock pot and cook the cumin seeds for 30 seconds. Stir in the coriander seeds, turmeric, chilli powder and ground cashew nuts. Add the ginger and chilli paste and cook, stirring frequently, until the water begins to evaporate. Add the tomatoes and stir-fry until the mixture begins to turn red-brown in colour.
• Drain the chickpeas and add to the pan with the parsnips and remaining water. Season with 1 tsp salt and black pepper. Bring to the boil, stir, then simmer uncovered, for 15-20 minutes until the parsnips are completely tender.
• Thicken the liquid by boiling until the sauce is reduced. Add the toasted cumin seeds and lime juice to taste. Stir in the reserved garlic and chilli and heat through and serve.