Parsnip pancakes with honey & mustard dressing
An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp
Curried chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1-2 red chilliesdeseeded and chopped
- 1 clove
- 1 small cinnamon stick
- 1 bay leaf
- 1 onionfinely chopped
- ½ tsp ground turmeric
- 2 garlic clovesfinely chopped
- 400g can chickpeasrinsed and drained
- 1 tsp paprika
- 1 tsp ground coriander
- 2 small tomatoeschopped
- 1 tbsp chopped coriander
Nutrition: per serving
- kcal150
- fat8g
- saturates1g
- carbs15g
- sugars3g
- fibre3g
- protein6g
- salt0.35glow
Method
step 1
Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
step 2
Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
step 3
Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
