Baked Moroccan Parsnip with Carrots, Pumpkin, & Chickpeas

Baked Moroccan Parsnip with Carrots, Pumpkin, & Chickpeas

Why do I love roast vegetables? For starters, they feel like contentment – hearty, substantial, rib-sticking, but when something as simple as chunks of fresh, seasonal, local parsnips are coated with a little bit of olive oil, sprinkled with a fabulous mix of spices, and then roasted, they come out chewy, nutty, sweet and savoury. Serve with an equally fabulous beef tagine. Serves 4-6

2 medium carrots, peeled and cut into 2cm chunks
2 medium parsnips, peeled and cut into 2cm chunks
300g pumpkin, peeled and cut into 2cm chunks
200g chickpeas, freshly cooked
2 cinnamon sticks
4 star anise
3 bay leaves
extra virgin olive oil
½tsp ground ginger
1/4 tsp ground turmeric
1/4tsp paprika
1/4tsp red chilli flakes
75g dried apricots, chopped
350ml water
salt to taste
coriander leaves
1tlb Preserved Lemon, finely chopped

Preheat oven to 200 degrees. Place carrots and parsnips in a large bowl. Add spices, bay leaves, a slug of olive oil, a generous pinch of salt. Mix well. Place in oven and cook for 15 minutes.

Add pumpkin, stir to combine all ingredients and return to oven. Continue cooking for 40 minutes. Next, add dried apricots, chickpeas and water. Return to oven and cook until vegetables are soft and liquid has evaporated.

To serve, stir preserved lemons through vegetables. Finish with plenty of coriander leaves.