Moroccan Parsnips + Carrots with Chickpeas + Feta

Simple dinner tonight, and it was delicious.  It had the perfect balance of spice from the chili-garlic sauce, sweetness from the vegetables, and creaminess from the feta that I absolutely inhaled it.

I’ve had this recipe laying around for so long that I have no idea where it came from.  The original called solely for carrots, but I had a few of these lovely farmer’s market parsnips that I thought I would throw in, as well.  I made a few other substitutions, too, based on what I had in the kitchen.  As is, this is a good recipe if you’re looking for a quick and flavorful dinner for one, but would also be great over some herb quinoa or as a side dish to accompany some Moroccan-spiced tofu and greens.

Moroccan Parsnips + Carrots with Chickpeas + Feta

serves 1-2 as a main dish or 2-3 as a side dish


4-5 carrots, peeled and sliced into rounds

4-5 parsnips, peeled and sliced into rounds

2 tbsp canola oil

2 garlic cloves, minced

1/2 can garbanzo beans (chickpeas), drained and rinsed

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/2 tsp dried parsley

1 tsp chili-garlic sauce

salt, to taste

2 ounces feta cheese, crumbled

Place the carrots in a small pot and cover by a couple inches with water.  Cover and boil 8-10 minutes until pierce-able with a fork, then drain.  Meanwhile, heat canola oil in a large skillet over medium-high heat.  Add garlic and saute 1 minute until sizzling.

Stir in chickpeas, cumin, coriander, paprika, parsley, and chili-garlic sauce and cook another 1 minute.  Add parsnips and carrots and toss well to coat with spices.  Add salt, to taste.  Top with crumbled feta and garnish with extra parsley.