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    Curried turnip & chickpeas with chard

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    Curried turnip & chickpeas with chard

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.  

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    Cook’s tip

    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.

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