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Curried turnip & chickpeas with chard
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1 tbsp sunflower oil
4 turnips, peeled and cut into chunks
4 shallots, sliced
2 cloves garlic, finely chopped
20g fresh ginger, grated
2½ tsp Bart Roasted Punjab Masala
200g packs Swiss chard, roughly chopped
400g can chickpeas (not drained)
2 wholemeal piadina flatbreads, to serve
1. Heat the oil in a saucepan over a high heat. Once hot, add the turnips and fry for about 5 minutes until starting to colour.
2. Turn the heat down, then add the shallots, garlic and ginger and fry for another 5 minutes until softened. Tip in the spice mix then cook for a further 2 minutes.
3. Add the chard and chickpeas, along with their water, then season and simmer for 15 minutes. Warm the flatbreads and serve alongside.
Root veg is at its best at the moment. Try using parsnip or celeriac for variation, or mix and match with whatever fresh or frozen vegetables you have, adding firmer ones at the start of the process and softer ones and leaves towards the end.
Typical values per serving:
Vegetarian/low in saturated fat/vegan/3 of your 5 a day
This recipe was first published in January 2021.