Roast Chickpea Traybake with Parsnip Purée

Ingredients by component

Roast chickpeas and roots

• 450 g cooked chickpeas
• 400 g carrots
• 350 g potatoes
• 200 g red onions
• 35 ml olive oil
• 3 g ground cumin
• 4 g salt

Parsnip purée

• 400 g parsnips
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Onion gravy

• 350 g onions
• 25 ml olive oil
• 15 g plain wheat flour
• 400 ml unsalted vegetable stock
• 20 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Roast chickpeas and roots: Drain and dry chickpeas thoroughly. Cut potatoes and carrots into 2 cm pieces and onions into wedges.
3. Roast chickpeas and roots: Toss vegetables with oil, cumin and salt. Roast at 210°C for 25 minutes, add chickpeas and roast another 20 minutes, stirring once.
4. Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.
5. Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.
8. Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.