Curried Parsnips, Leeks and Crispy Chickpeas

 Curried Parsnips, Leeks and Crispy Chickpeas

 You'll need:

2 parsnips, cut in half lengthways and into strips

1 leek

1 tin of chickpeas

1 tsp garam masala

1 tsp curry powder

25g desiccated coconut

50g rocket

Juice of 1 lemon

2cm ginger, grated

1 tsp tumeric

2 tbsp tahini 

1 clove of garlic

Olive oil

Salt

Method

Preheat oven to 190c

Place the parsnips on a roasting tray, coat in garam masala, curry powder, olive oil and salt; roast for 30 minutes. Add the leeks in for the last 10 minutes until golden.

In a separate tray, toss the chickpeas in salt and oil, roast for 20 minutes.

Place the coconut in a pan and dry fry for 5 minutes until toasted.

In a blender, mix the lemon, ginger, turmeric, salt and garlic. Add a small amount of water to thin.

Mix all the ingredients in a bowl. Transfer to a serving bowl, layer the dressing throughout. Sprinkle some toasted coconut on top.