Parsnip and Chickpea in Garlic and Chilli. With toasted Pine Nuts.

Details:   Prep Time =  15 minutes.   Cooking Time =4 hrs on high.     Serves= 4

2013-07-26 20.39.24   2013-07-26 13.29.04

As the kids have broken up for 6 weeks there nan decided she would have them over for tea, they left the house at 4 and returned at 7.30, we didn’t quite know what to do with ourselves sit down chill out?? do nothing? thats impossible we were both busy making a light box for a project (will use it to photograph food, bonus,  for on here too). And the millions of other jobs, but it was quite a little too quiet.

This was a really nice dish and again a curry. I just can’t help myself. Well at least its only one curry this week. I really don’t miss the meat.  All day long I think it would be better with meat. However when I actually served up the parsnip had taken on the flavors of the spices and had a nice texture to them. The dish was amazing. No need for meat.


NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 50g Pine Nuts (if no allergy risk use cashew nuts or walnuts)2013-07-26 13.14.24
  • 2 tbls of Oil to cook, May need more less use as little as you can.
  • 1 Onion Chopped finely.
  • 5 cloves Garlic smashed and chopped roughly.
  • 1.5 inch of Ginger Grated.
  • 2 tsp Cumin seeds. Crushed slightly 
  • 2 tsp Coriander seeds. Crushed Slightly.
  • 2 green chillies chopped with seeds. (if you don’t like spice use what you like)
  • 1 tsp turmeric powder.2013-07-26 13.27.04
  • 1tsp chilli powder.
  • 1 tsp paprika.
  • 1 400g  tin of tomatoes. 3 parsnips (medium to large) chopped bite sized Chunks.
  • 400g 1 tin chickpeas
  • 300 ml of veg stock hot.
  • 1 lime.
  • 1- 2 tbsp Fresh Chopped Coriander to garnish.
  • 2-5 bird eye chillies for the top for the heat freak (0ptional)

slow cook


Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat a large heavy sided frying pan medium high and dry toast the pine nuts  until browned. Set aside for later.
  2. Now  add drop of oil into the  frying pan medium high heat, Add the onions fry until soft and add the garlic & ginger fry for 1-2 minutes, then moving the onion mix to one side add the cumin seeds and coriander seeds and allow them to pop and fry alone for 1-2 minutes then mix it all together. (you can do this without moving the onion mix out of the pan) Now stir in the chillies, turmeric, chilli powder and paprika. Fry for a further 5 minutes keeping it all moving and taking in the smells. Take your time here make sure everything is aromatic and the spices are alive.
  3. Stir in a tin of tomatoes and slowly bring to the boil. season well.
  4. Put the parsnips and the chickpeas into the slow cooker, add veg stock and turn on to high.
  5. Pour the Tomato mix all over the parsnips and chickpeas. Cover and leave for 4 hrs on high.
  6. a twist or more of lime to taste and just before serving throw in the Nuts and a handful of coriander leaves, turn to low for 5 minutes and serve.

I serve this with long grain rice,  and naan bread, this would also be loverly with a raita (yogurt and cucumber). or my new roti skills could have been put to the test.

NB: This is posted under Milk/Egg/Soya & Gluten free.



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Posted in Curry, Dairy Free, Egg Free, Gluten Free, Side Dish, Soya Free, Tricky Tricky - as hard as a Hot Pot Can Get?, Vegetarian
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