A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!

Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree- A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!

Disheartened. That’s how I’ve been feeling the last few days with all that’s going on in the world and I haven’t quite been able to articulate it. While my husband and I were sitting side by side on the couch, scrolling through article after article about the recent travel ban that was put into place, I kept wavering between being downright angry to close to tears. While I don’t want this to turn into a political space and know everyone is entitled to their own opinion, I also knew I couldn’t write this post while ignoring all that is happening in our world right now. I had so many thoughts I wanted to put into this post, but of course, now that I’m here writing it, I just can’t find the right words.  As I usually do in these times, I’m finding comfort in cozy meals and vegetable heavy dishes that are bound to fill the soul.

Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree- A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree- A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!

This vegan parsnip puree with roasted carrots was borne from discovering that I loved the silky smooth texture of parsnips a few years ago, plus the ease of roasting crispy chickpeas and carrots in cumin makes for an easy and nourishing dinner. If you aren’t sure about parsnips or haven’t made vegan parsnip puree before, I encourage you to try them! They look like an ordinary root vegetable, but when they are steamed or boiled and pureed, they turn into a smooth, almost sweet texture that is perfect for pairing with roasted veggies.  If you want to prep this meal ahead, make the vegan parsnip puree a day or two before and roast the chickpeas and carrots right before getting ready to serve. I’ve also had this drizzled with a bit of masala sauce and it was a great mix of savory and spicy.

Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree- A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!

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Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree

A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!
Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Abby Thompson

Ingredients

  • Parsnip Puree:
  • 1 lb . parsnips peeled and sliced
  • 1 cup unsweetened almond milk
  • 1 clove of garlic
  • 1 teaspoon fine grain sea salt
  • Freshly cracked black pepper to taste
  • Roasted Carrots and Chickpeas:
  • 6 carrots peeled and sliced into 1/2 inch pieces
  • 1 cup cooked chickpeas
  • 3 tablespoons olive oil
  • 1 teaspoon fine grain sea salt
  • 2 teaspoons cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. To prepare the parsnip puree: In a medium pot over medium high heat, place the parsnips in the pot and cover with water. Bring to a boil, then reduce to a simmer for 15 minutes. Drain and place in a blender with the almond milk, garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Place the carrots and chickpeas in a large bowl and drizzle with the olive oil stirring to coat. Add the salt, cumin, chili powder, and black pepper, stirring again to coat all evenly. Transfer to a rimmed baking sheet and roast for 20-25 minutes. Remove from oven and top parsnip puree with the roasted chickpeas and carrots.