HomeFood & drinkRoasted Piccolo Parsnip with Spicy Crushed Chickpeas and Easy Flatbreads

Roasted Piccolo Parsnip with Spicy Crushed Chickpeas and Easy Flatbreads

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :

    -250g Piccolo parsnips, washed and trimmed
    -1 small butternut squash, peeled and cut into bite size pieces
    -1 small cauliflower, trimmed and sliced with stalk into chunks
    -rapeseed oil
    -sea salt and black pepper
    -1tsp cumin seeds
    -2 tsps crushed coriander seeds
    -2tsp red chilli seeds
    -2 x 400g tins chick peas, rinsed and drained
    -4 tbsp Greek yoghurt
    -2 handfuls fresh mint
    -2 handfuls fresh coriander
    Easy Flatbreads
    -500g strong white flour plus extra for dusting
    -10g sea salt
    -5g dried yeast, mixed with a little of the water
    -285ml warm water
    -20ml rapeseed oil


Toss the squash, cauliflower and Piccolo parsnips with the rapeseed oil and season well with sea salt and black pepper.

Spread on a large baking sheet and cook in the oven for 20-25 minutes until golden and cooked through.

Lightly roast the cumin seeds, crushed coriander seeds and chillies in a dry frying pan then remove from the pan.

Place the pan back on the heat with 2tbsps rapeseed oil and add the spices and the chickpeas and cook for 2 minutes on a moderate heat, remove from the heat and crush the chick peas slightly, add the lemon juice, yoghurt and the herbs and combine.

Add the roasted vegetables, season and place on a platter. Top with a few coriander leaves and serve with the flat breads and extra yoghurt.

For the flat breads, preheat oven to 220°/425°F/Gas 7. Combine the flour and salt in a bowl. In a jug, mix the yeast with the warm water, then pour into the flour and mix until dough comes together, add the oil.

Knead the dough for about 5 minutes, until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until doubled in size.

Divide the dough into 8 leave them to relax for 5-10 minutes. Roll out each dough ball in one direction on a lightly floured surface then brush with a little rape seed oil on each side of the flat bread and cook immediately.

They can be cooked either in a preheated large frying pan on each side for 1-2 minutes till browned and slightly puffed up, or place a large baking sheet in the preheated oven for 2-3 minutes then turn over and cook the other side.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by chef Rachel Green and Piccolo parsnips

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another free recipe every day

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