Best Chickpea Roasted Parsnip Curry Recipes

PARSNIP AND CHICKPEA CURRY

Parsnip and Chickpea Curry image

The sweet flavour of parsnips goes very well with the spices in this Indian-style vegetable stew. Serve it with dhal and Indian roti breads to mop up the delicious sauce.

Provided by KristinV

Categories Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 618.7, Fat 25.9, SaturatedFat 4.4, Sodium 159.2, Carbohydrate 87.4, Fiber 23.1, Sugar 21.1, Protein 16.9

ROASTED CURRY CHICKPEAS

Roasted Curry Chickpeas image

We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Snacks

Time 30m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) chickpeas or garbanzo beans
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry powder
1/2 teaspoon crushed red pepper flakes

Steps:

Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.

Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.