Spiced Parsnip and Chickpea Stew with Lemon Zest

Ingredients

• 2 large, peeled and diced parsnip
• 400g, drained and rinsed chickpeas
• 2, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 400ml coconut milk
• 500ml vegetable broth
• a small bunch, chopped fresh parsley
• 1, zested and juiced lemon
• to taste black pepper
• to taste salt

Steps

1. 1. In a large pot, place the diced parsnip, carrot, and celery. Pour in the vegetable broth and bring to a simmer over medium heat for about 10 minutes until vegetables start to soften.
2. 2. Add the minced garlic, cumin, and smoked paprika to the pot. Stir well and cook for an additional 2 minutes until fragrant.
3. 3. Add the chickpeas and coconut milk to the pot. Stir well, bring to a gentle boil, then reduce the heat and let it simmer for 15 minutes until all vegetables are tender.
4. 4. Season the stew with lemon juice, lemon zest, salt, and black pepper to taste. Stir in the chopped parsley just before serving.
5. 5. Serve the stew warm, garnished with additional parsley if desired.

Notes

• This stew is creamy and satisfying, with the lemon zest adding a fresh twist.

Substitutions

• Coconut milk can be replaced with any plant-based cream if desired.