Vegetarian mains
Spiced turnips and chickpeas
This cheap and warming vegetarian dish is substantial enough to work as a main course. There's no need to be too exact about the quantities and any other root veggies can be thrown in.
Ingredients
- 175g dried chickpeas, soaked overnight
- 750g medium-sized turnips, peeled and cut into 1cm cubes
- 25g unsalted butter
- 1 tbsp sunflower oil
- 1 onion, coarsely grated
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tbsp ground coriander
- 1 tbsp honey
- 2 tbsp fresh coriander, chopped
- salt and pepper
Method
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Step 1
Drain the chickpeas and cook in unsalted water until almost but not quite tender. Drain, reserving the cooking water.
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Step 2
Blanch the turnips for 2 minutes in boiling water, then drain.
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Step 3
Melt the butter and oil in a wide saucepan and add the chickpeas, onion, turnips, spices and enough of the water from cooking the chickpeas to just cover.
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Step 4
Cover and simmer for 15 minutes. Uncover and stir in the honey, half the chopped coriander, salt and plenty of pepper.
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Step 5
Simmer, uncovered, for a further 10-15 minutes until the liquid is reduced to a thick sauce. Sprinkle with the remaining coriander and serve.
