Chickpea Curry Stew With Parsnips

För recept på svenska, klicka här: Kikärtsgryta med curry och palsternacka

When we were brainstorming recipes the other week, we decided we wanted to make a few different chickpea stews. Such a handy type of meal, and something many both crave and cook often. We both recalled this one dish Mike’s dad has made in the past, featuring parsnips in a bit of a stew-like fashion and perhaps accompanied by… curry? We couldn’t quite remember all the details, but eventually located the actual recipe. It was called a gratin, not a stew, and the curry was actually turmeric. And it was pretty heavy on the cream… well, no wonder it tasted like heaven. Anyway. It was with that as an inspiration source we developed this right here, which we believe will turn into a new favorite for us. It’s warming, comes together without much fuss and tastes quite divine – while at the same time being completely plant based.

If you’re in the mood for some other types of stews, we’d love to point you in the direction of this West African Peanut Stew, this Vegan Chorizo and Potato Stew or this Vegetarian Sweet Potato Chili. Few things beat stews, in other words. Hope you’ll find one you love!

Serves 4
Total Time: 40 min

Ingredients

1 yellow onion (150 g), chopped
1 1/2 tbsp curry powder
3 garlic cloves, finely chopped
3 medium parsnips (300 g), cubed
3 medium carrots (300 g), cubed
1/4 head green cabbage (300 g), thinly sliced
2 tbsp tomato paste
460 g cooked chickpeas (600 ml)
500 ml water
400 ml oat based cream
1 tbsp bouillon powder
Canola oil, salt and black pepper

For serving

Grain of your choice (such as pearled wheat)
Optional toppings: peanuts and fresh/frozen parsley or cilantro

Instructions

  1. Heat up a generous splash of canola oil in a large pot over medium-low heat. Sauté onions with curry for about 5 min.
  2. Add in garlic, parsnips, carrots and cabbage and continue cooking for 2-3 min.
  3. Add in tomato paste and chickpeas and cook for another 2-3 min.
  4. Pour in water and oat based cream, add bouillon powder and give it a good stir. Bring to a boil, lower the temperature and let simmer (covered) for 15-20 min, or until parsnip and carrot cubes are cooked through. Stir once in a while.
  5. In the meantime, cook grain of your choice according to package instructions.
  6. When the veggies are done, season to taste with salt and black pepper and serve over a scoop of grain and with optional toppings right away.

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  1. Pingback: Peanut Chickpea Stew with Butternut Squash | Live Slow Run Far

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