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Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree

  • Author: Abby Thompson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: Dinner


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


  • 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


  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.