I’ve got this recipe from Dutch supermarket Albert Heijn. This Arabic dish with parsnip was one of the recipes they shared during their kickstart 10 days, in which they helped people to eat healthy for 10 days in January. This Arabic dinner recipe was originally with chicken. Luckily Albert Heijn sells the delicious vegetarian chicken from The Vegetarian Butcher, so I could make this vegetarian (and even vegan) version.
Ingredients (for 2 portions):
1 bag of parsnip (400 grams)
200 grams winter carrot
1 small can chickpeas (200 grams)
1 clove garlic
Baharat herbs (from Euroma, available at Albert Heijn)
1 package of vegetarian chicken chunks (Vegetarian Butcher)
Fresh parsley (15 grams)
Preheat the oven to 200C/400F. Peel the parsnip and winter carrot. Cut lengthwise and chop into pieces of about 2cm. Drain and wash the chickpeas and chop the garlic. Mix all the vegetables with the garlic and 1tbs of Baharat herbs. Divide them on a parchment lined baking tray and bake for 25 minutes (stir halfway).
Mix 1 tbs of baharat herbs with some olive oil and rub the veggie chicken chunks with it. Heat olive oil in a skillet and fry the chicken chunks for a few minutes on each side. Serve the chicken chunks with the vegetables and garnish with coarsely chopped parsley.
