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.