Parsnip and ginger soup with spiced roast chickpeas
Serves 4
Ingredients
- 1 large onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 5cm piece ginger (peeled and grated)
- 1¼ tsp ground cumin
- 2 tbsp olive oil
- 500g parsnips (peeled and diced into 1-2cm pieces)
- 1 vegetable stock cube
- 400g tin chickpeas (drained and patted dry with kitchen paper)
- ½ tsp ground coriander
- lemon juice, to taste
- 10g fresh coriander (finely chopped)
Method
- Preheat the oven to gas 7, 220°C, fan 200°C, and line a baking tray with nonstick baking paper. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the onion for 5 mins to soften. Stir through the garlic, ginger and 1 tsp cumin and cook for 1 minute.
- Add the parsnips, season and pour in the stock. Bring to the boil, then reduce the heat to medium-low and simmer for 25 minutes until the parsnips are very tender.
- Meanwhile, toss the chickpeas with 1 tbsp oil, the ground coriander and remaining cumin. Arrange in a single layer on the lined tray and roast for 20-25 minutes until golden and crisp.
- Use a food processor or hand blender to blend the soup until smooth. Reheat if necessary, then season to taste with black pepper and lemon juice and divide between 4 bowls. Toss the roasted chickpeas with the fresh coriander and scatter over the soup to serve
