In this time of Covid-19 crisis, am reluctant to even post anything. Having said that, wanted to share this particular recipe in case some of you are looking for a nutritional meal that is easy to make with limited ingredients, most of them canned. Leftovers can ultimately be easily frozen. Will definitely be exploring more recipes from Katy Beskow.
I N G R E D I E N T S ::
1 tbsp sunflower oil
2 red onions, roughly chopped
4 parsnips, peeled and quartered lengthways
1 tsp ras el hanout (Ras el hanout often contains ground cumin seeds, cinnamon, ginger, coriander and rose petals – packing a flavour punch in one easy step)
400g (14oz) canned chickpeas (garbanzo beans), drained and rinsed
400g (14oz) canned chopped tomatoes
generous pinch of sea salt and black pepper
P R O C E D U R E ::
Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil in an ovenproof casserole dish, add the onions and parsnips and cook over a medium–high heat for 4–5 minutes, stirring frequently.
Sprinkle over the ras el hanout and cook for a further minute.
Remove from the heat and pour in the chickpeas and chopped tomatoes, along with 200ml (7fl oz) cold water.
Stir to coat the vegetables, then cover the casserole with a lid and cook in the oven for 30 minutes until the parsnips have softened.
Carefully remove from the oven.
Season with sea salt and black pepper to taste.
Squeeze over the juice of half an unwaxed lemon and scatter with mint leaves or flat-leaf parsley for freshness, if you have them available. This is delicious served with baba ghanoush and flatbreads on the side.