Parsnip And Chickpea Curry Recipe

Name: Parsnip And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried garbanzo beans, soaked overnight, then drained; 7 garlic cloves, finely chopped; 1 small onion, chopped; 5 cm piece fresh ginger; 2 fresh green chilies, seeded and finely chopped; 2 1/2 cups water; 4 tablespoons peanut oil; 1 teaspoon cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon chili powder; 1/2 cup cashew nuts, toasted and ground; 250 g tomatoes, peeled and chopped; 900 g parsnips, cut into chunks; 1 teaspoon ground toasted cumin seed; 1 lime, juice of

Servings: persons

1 cup dried garbanzo beans, soaked overnight, then drained
7 garlic cloves, finely chopped
1 small onion, chopped
5 cm piece fresh ginger
2 fresh green chilies, seeded and finely chopped
2 1/2 cups water
4 tablespoons peanut oil
1 teaspoon cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 cup cashew nuts, toasted and ground
250 g tomatoes, peeled and chopped
900 g parsnips, cut into chunks
1 teaspoon ground toasted cumin seed
1 lime, juice of

1
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.
2
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.
3
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.
4
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.
5
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.

560

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried garbanzo beans, soaked overnight, then drained, 7 garlic cloves, finely chopped, 1 small onion, chopped, 5 cm piece fresh ginger, and more.

Yes, Parsnip And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip And Chickpea Curry

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