Golden Parsnip And Chickpea Bake Recipe

About this recipe

A hearty and golden baked dish featuring roasted parsnips and protein-packed chickpeas, perfect for a comforting evening meal.

Ingredients

• 50G Black Garlic Cloves, 50G
• - La Chinata Sweet Smoked Paprika
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• 1 Piece Lemon Grass Bwfo
• 280G Sunita Organic Light Tahini, 280G
• - Schwartz Flat Leaf Parsley
• 400G Whole Chickpeas In Water
• 1 L Olive Oil – Organic
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Black Peppercorns
• - Tata Salt

Instructions

1. 1. Preheat the oven to 200°C (392°F) and prepare a baking tray with parchment paper.
2. 2. Peel and chop the parsnips into medium-sized wedges for even baking.
3. 3. Toss the parsnips and canned chickpeas with olive oil, smoked paprika, cumin, rosemary, salt, and pepper in a large bowl.
4. 4. Spread the mixture evenly on the prepared baking tray and roast for 25 minutes, stirring halfway through.
5. 5. While the vegetables bake, prepare the tahini dressing by whisking together tahini, lemon juice, garlic, and water until smooth.
6. 6. Finely chop the parsley and set aside as a garnish for later use.
7. 7. Remove the tray from the oven once the parsnips are golden and tender, and the chickpeas are slightly crispy.
8. 8. Drizzle the tahini dressing generously over the roasted parsnips and chickpeas.
9. 9. Sprinkle the chopped parsley on top for a fresh and vibrant touch before serving.