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Parsnip, Carrot and Chickpea Stew


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Ingredients

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Parsnip, Carrot and Chickpea Stew

  • 1 onion halved (150g)
  • 1 clove garlic
  • 5 centimetre (2 inch) piece of root ginger, peeled
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 300 grams parsnip (peeled weight) thickly sliced
  • 300 grams carrots thickly sliced
  • 400 grams can Chopped Tomatoes
  • 425 grams can chickpeas, drained and rinsed
  • 1 tablespoon soft light or dark brown sugar
  • 1 tablespoon soft light or dark brown sugar
  • 1 tablespoon Vegetable stock paste
  • 500 grams water
  • 50-100 grams baby spinach (optional)
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Recipe's preparation

    Parsnip, Carrot and Chickpea Stew
  1. Place onion, garlic and ginger in TM bowl and chop for 3 seconds on speed 6

    Add oil and saute for 3 minutes varoma temperature, speed 1

    Add all the remaining ingredients except the spinach.

    Cook for 20 minutes, 100 degrees, speed 1

    Either place the spinach in a thermoserver and pour stew over the top to wilt.

    Alternatively cook for an additional 1 -2 minutes and using your spatula push the spinach in through hole in the lid as it cooks.

    Serve with rice or warmed pitta bread

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Accessories you need

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Tip

500g of water will give quite a lot of sauce which we like, but if you prefer you can reduce the water to 200-300g

I love the flavor of the paprika and fennel in this dish.

We are not vegetarians but I am enjoying using more pulses in our diet.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Magnificent. I cooked this for my parents (I hate...

    Submitted by Chevmag on 8. February 2018 - 22:15.

    Magnificent. I cooked this for my parents (I hate parsnip) I used a combination of approximately 700g of vegetables, celery, eggplant, carrot, parsnip. Threw some coriander in at the end. I only used 370g of water, I felt that was enough. Sauce thickened considerably whilst cooling. Mum wants me to make again. They had tonight over baked potatoes. Apparently it was great!!!

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  • Really simple but tasty

    Submitted by sonjevans on 4. March 2016 - 00:13.

    Really simple but tasty recipe. I don't like fennel so swapped the fennel for 150g of celery and didn't have spinach so added green beans (chopped) during the cooking process. Still, easy to adapt and very tasty. Also added prawns for those in the household who can't cope without meat/fish. 

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  • Great easy recipe! We used

    Submitted by Mums kitchen on 26. May 2015 - 15:26.

    Great easy recipe! We used 600gms of various veggies including carrot, cauliflower, celery, potato and parsnip. I didn't have fennel but the taste was still great! 

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  • Really liked this recipe.

    Submitted by Mrs Brooksy on 16. February 2015 - 20:21.

    Really liked this recipe. Used the veg I had on hand rather than stuck to the above. Flavors were good. Enjoyed the dish!

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  • I love this recipe I made a

    Submitted by wilmar on 19. November 2014 - 21:29.

    I love this recipe tmrc_emoticons.) I made a batch so I could take it to work and took bread or chia wraps to have with it. I was pleasantly surprised by the flavour. It is so tasty. I think I would half the sugar next time. I used the veggies I had which were celery, carrot, potato, mushrooms and added a few red lentils. Thanks for the tip about the sauce, I used about 350g water. So impressed thanks heaps for posting tmrc_emoticons.) 

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