Parsnip and Chickpea Curry
- 150g of dried chickpeas (soaked in water overnight) or 1 tin of chickpeas
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 5cm piece of fresh root ginger, chopped
- 1 tbsp of coconut oil
- 450ml plus 5 tbsp of water to use later
- 1 tsp cumin seeds
- 2 tsp ground coriander seeds
- 1 tsp ground turmeric
- 1 tsp chilli powder or mild paprika
- 100g of ground cashew nuts
- 250g tomatoes, peeled and chopped
- 900g parsnips, cut into chunks
- Juice of 1 lime
- Black pepper and Celtic sea salt, to taste
- Fresh coriander to serve the dish with
- In a pan cover the soaked chickpeas in cold water and bring to the boil. Boil vigorously for 10mins, then reduce the heat and boil steadily.
Cook for 1-1/2 hours or until the chickpeas are tender. Drain and set aside.
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 it's a smooth paste.
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.
Add the ginger paste and cool, stirring frequently until the water begins to evaporate.
Add the tomatoes and stir fry for 2-3 mins.
Mix in the cooked chickpeas and parsnip chunks with 1/2 pint 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.
Reduce liquid if necessary by bringing liquid to the boil and then boiling fiercely until the sauce is thick.
Add the ground-roasted cumin with more salt and lime juice to taste. Stir in the reserved garlic and green chilli and cook for a further 1-2mins.
Serve on quinoa or steamed vegetables, with a scattering of fresh coriander over the top.
Freeze/ refrigerate leftovers.